How To Use Sourdough Discard

Have leftover sourdough discard? Don't throw information technology away! Learn how to use, store and create incredible sourdough discard recipes at home without the waste.

Jar of sourdough starter discard with a small spoon

Equally role of the feeding process, virtually bakers discard some of their sourdough starter before adding fresh flour and water to the jar. This is done to refresh the acidity levels (think sweet vs. sour smell) and to manage its overall growth in size. This technique is crucial for successful sourdough breadstuff.

Nonetheless, the whole "discard" process tin can feel actually wasteful and counterintuitive to some. Do you really take to throw information technology away? Tin information technology exist used for something else?

Luckily, there are several means to make sourdough more sustainable, and here you'll acquire how to use, store and create incredible sourdough discard recipes the whole family volition enjoy.

one.) WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of your starter that is removed and discarded before feeding what's left in the jar. It can be at room temperature or come directly from the fridge.

The texture is less bubbly (if bubbly at all) when compared to fluffy active starter.

Sourdough discard is not active enough to make bread dough rise, and despite its proper noun the "discard" does not have to be thrown away.

2.) Then, WHAT Tin SOURDOUGH DISCARD BE USED FOR?

Many things! It'due south extremely versatile and can be used in both sugariness and savory recipes.

Nosotros love these Sourdough Huckleberry Crumb Cake Bars; this soft and velvety Sourdough Banana Bread; and these highly addictive Puffed Gruyere & Thyme Crackers from my book Artisan Sourdough Made Elementary.

FYI: Because sourdough discard does not have ascension power, baking soda and/or baking pulverisation can be added to heave the rise. When combined with sourdough, the acerbity levels tenderize the final production.

Square of Sourdough Blueberry Crumb Cake with Powdered Sugar Sliced sourdough zuccini bread on a cutting board

iii.) CAN SOURDOUGH DISCARD Exist USED TO MAKE A NEW STARTER?

Yes! The amount y'all pour off tin can be fed in a split up bowl to create a new starter or "levain."

four.) WHAT IS A LEVAIN?

Frequently the terms sourdough starter and levain used interchangeably. They're slightly dissimilar.

Technically, a levain is an offshoot of your mother starter. It'south made by feeding the sourdough discard directly (not the starter that's left in the jar).

For example, if you pour some starter into a basin (discard) and feed it with rye flour, yous've just created a levain. Your original jar of sourdough starter (the mother) fed exclusively with white flour, remains untouched.

What's the benefit of this technique? Portion control, flour control and season building.

5.) HOW TO STORE SOURDOUGH DISCARD

Here's the thing: about bakers use sourdough discard right away.

But if life happens, explore the following options beneath and see what works all-time for y'all.

In the Fridge:
Some bakers collect and save their sourdough discard overtime in the fridge. It's kept in a sealed, airtight jar. This method is great for those who bake several times a week only cannot commit to using the discard right away.

In the Freezer:
Other bakers freeze their discard for prolonged use (I don't). In my experience, you tend to forget it well-nigh unless y'all're really organized. But nevertheless, the discard can be frozen in a modest container and defrosted overnight in the fridge.

half dozen.) HOW LONG Volition SOURDOUGH DISCARD LAST?

At room temperature (70 F), sourdough discard should last about ane-2 days. Beyond that, it won't go bad necessarily, it will just get more acidic as time goes on (particularly in warm weather). Not ideal for sweet recipes.

In the fridge, information technology will keep for about a week or then, and in the freezer information technology will last indefinitely.

Stack of light and fluffy sourdough discard pancakes with fruit on top

5.) WHEN IS SOURDOUGH DISCARD OK TO Use?

This section is incredibly of import.

If y'all're reading chronologically, you lot already know what sourdough discard is, what it can be used for, how to shop information technology etc.

But not all discard is created equal.

For baked goods with a mild, tangy depth of flavor similar to buttermilk, use sourdough discard that's in relatively good condition.

What does that mean?

Your discard should aroma tangy, only not putrid or rancid. It should await fresh, but not discolored with grey or pink spots. If there's mold on information technology, just throw it away.

Here's a real life scenario:

Let'south say you have virtually 1 cup of sourdough discard for pancakes. But y'all run out of time and can't make them anymore. You put it in the fridge and become near your business.

A calendar week later you're set to brand the pancakes. But what does the discard look like now? Does it accept a night liquid on top? Does it smell similar gym socks? Would it make to use it for pancakes?

Always follow your nose and use your judgement. If your discard doesn't smell or look right, information technology's most likely not.

6.) HOW TO MINIMIZE SOURDOUGH DISCARD WASTE

Interestingly enough, many bakers actually have zero interest in sourdough discard recipes. Information technology all boils down to what's practical for the baker. Timing? Waste matter? Don't like pancakes?

Here are a few tips to consider: Keep a smaller-sized starter to brainstorm with. This style, you'll discard less and use only what you need. Or, throw some in a jar (I use this one) and share some with a friend!

Sourdough discard in a jar with flour

FINAL THOUGHTS

Whether y'all're trying new recipes or passing it on to friend, understanding sourdough discard is the primal to its versatility and sustainability.

And don't forget: because in that location are so many variables when information technology comes to sourdough, feel free to experiment and see what works best for you. I'd love to hear your tips equally well!

Now go make some sourdough pancakes (recipe below)! It's the most popular discard recipe on my web log.

MORE SOURDOUGH DISCARD RECIPES You'LL LOVE!

Ultimate Sourdough Banana Bread (reader favorite!)
All-time Sourdough Zucchini Bread
Feeding Sourdough Starter: My All-time Tips & Tricks
Sourdough Blueberry Nibble Block
Sourdough Cinnamon Sugar Waffles

*This mail contains chapter links. Cheers for the support, friends!

Description

An easy, ane-basin recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same mean solar day- it'due south upward to you! This is the nearly popular sourdough discard recipe on my blog.

Dry Ingredients

i one/2 cups (190 g) all purpose flour, spooned and leveled
2 tbsp . (24 one thousand) carbohydrate
1/2 tsp . fine bounding main common salt
2 tsp . baking powder
1 tsp . baking soda

Wet Ingredients

ane cup (240 one thousand) sourdough starter (100% hydration, either leftover discard or bubbly)
2 large eggs
one cup (240 ml) milk, plus more every bit needed
three tbsp . (42 g) melted unsalted butter or oil, plus more to coat the skillet

To Serve

Pure maple syrup
Fresh berries
Powdered saccharide

Overnight Grooming:

For thick and fluffy pancakes:Combine the moisture and dry ingredients EXCEPT for the blistering powder and baking soda. Whisk well, cover and arctic overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, one tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should exist nice and bubbly earlier using. The batter tin can be used cold.

For thin and fluffy pancakes:Add together all of the ingredients together and chill overnight. No need to add together the leavening agents separately.

Aforementioned Day Preparation:

Preheat your oven to 250 F.

In a large bowl, whisk the dry ingredients together. Add together the wet ingredients. Whisk gently until a polish concoction forms; some lumps are ok.

In a large 10-inch skillet (cast iron or non-stick), cook a small pat of butter over medium-low heat. Swirl the pan effectually to coat.

Pour i/3 cup of batter into the pan. Cook for i-2 minutes, lowering the heat as needed. When the edges begin to puff upward and bubbling appear on the surface, flip it over. Cook for another minute or and then. Identify the pancake onto a canvas pan and continue warm in the oven while you cook the rest.

To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets besides dry. Repeat the cooking process until you are finished with the batter.

To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.

Keywords: homemade pancakes, fluffy sourdough pancakes, how to brand pancakes, sourdough discard pancakes