Unleash the Power of Sourdough Discard: A Guide to Incorporating It into Any Recipe

The image above is a store bought cake mix made with one cup of discard.

If any of you have taken one of her free classes, Martha Levie, chief baker at Abigail's Oven, always reminds new sourdough bakers just before feeding their starters to "pour off some discard to make more room for fresh flour and water," otherwise she warns, "you would will soon have a bathtub full of starter." 

But let's be honest, for a household of two like mine, the daily ritual of saving discard can quickly turn into a gallon-jug full of intimidating possibilities. YourSourdoughStart.com (her recipe site) may boast a treasure trove of discard recipes, but staring down that ever-growing container in your fridge feels more like a culinary marathon than a delicious adventure.

Fear not, fellow sourdough baker! This post helps to aim you into transforming your discard into a versatile flavor hero and unlock its magical potential with culinary masterpieces. So, ditch the intimidation and grab your starter – it's time to unleash the flavor within!

Why Use Sourdough Discard?

Sourdough discard, is the portion of a sourdough starter that is removed to make room for fresh flour and water; a daily ritual to keep active, healthy starters (see Martha's Formula for a Healthy Starter).  Discard may not be as potent as your active starter, but it still packs a punch when used correctly and is still teeming with beneficial bacteria and yeast to give your home baking a lift.

Discard is primarily used in recipes that specifically call for "unfed" or "discard" starter, but sourdough discard can also be a game-changer in recipes that don't. Think of it as a versatile ingredient that can replace a portion of the flour and water (or milk) in your recipe, adding a tangy flavor and unique texture. 

It works well with baked goods like bread, pancakes, and muffins too. Like the boxed cake shown above, where I just added one cup of starter and some lemon to get the texture of a homemade lemon bundt cake. But it can also be incorporated into savory dishes like soups, stews, and sauces.

A Baker's Math Guide for Sourdough Discard

Incorporating sourdough discard into your recipes can add a depth of flavor and complexity that's hard to replicate. However, to ensure a successful outcome, it's essential to understand the mathematical dance between discard and the other ingredients in your recipe.

Understanding the Discard Ratio

Sourdough starter is typically a 50/50 mixture of flour and water. So, for every 1 cup of discard you use, you can remove 1/2 cup of flour and 1/2 cup of liquid from your original recipe.

Sourdough Discard as Flour and Liquid 

• Since sourdough starter is typically a 1:1 ratio of flour and water, divide the amount of discard by two to determine the equivalent amounts of flour and water to remove from your recipe. 
• For every 1 cup of sourdough discard you use, you can remove 1/2 cup of flour and 1/2 cup of liquid from your original recipe. 
• Even better when using you kitchen scale, whatever total weight in grams you get, it can be split that into half water and half flour, which then can be taken from each of the total grams of dry and wet ingredients in a recipe you are using.

• Flour: If you're using a significant amount of sourdough discard, you may need to add a bit more flour to ensure the dough or batter is not too wet. But we recommend starting with no more than 1/3 of the flour in your recipe. If you're pleased with the results, gradually increase the percentage in subsequent attempts.
• Liquid: Conversely, if you're using a smaller amount of sourdough discard, you may need to reduce the amount of liquid in your recipe.
• Yeast: Since sourdough discard contains its own yeast, you may need to reduce the amount of additional yeast in your recipe, especially if you're using a large quantity of discard.
• Leavening Agents:  Leavening agents like baking powder or baking soda generally react well with sourdough discard but might still be required in the full amount.

Example Recipe Adjustments

• Original Recipe: 2 cups all-purpose flour, 1 cup milk, 1 egg, 1/4 cup butter, 1 teaspoon baking powder
• Modified Recipe (using 1 cup sourdough discard): 1.5 cups all-purpose flour, 1/2 cup milk, 1 egg, 1/4 cup butter, 1 teaspoon baking powder.

Note: These are general guidelines, and the exact adjustments may vary depending on the specific recipe and the desired outcome. This means you get to play kitchen scientist with each recipe, but keep in mind that incorporating sourdough discard is often a trial-and-error process. Not every recipe will be a hit, but with a little experimentation, you'll discover the perfect balance and unlock the incredible flavors that sourdough discard can bring to your creations.

Tips for Successful Sourdough Discard Baking

1. Weigh Ingredients: Using a kitchen scale ensures accuracy, especially when dealing with discard, which is typically a 50/50 mixture of flour and water.
2. Liquid Content: Ensure your recipe has enough liquid to accommodate the discard starter. Muffins, quick breads, and pancakes are excellent candidates. 
3. Balance the Ingredients: Remember to adjust both flour and liquid to maintain a balanced recipe.
4. Experiment and Adjust: Don't be afraid to experiment with different amounts of sourdough discard. Start with a smaller quantity and gradually increase it until you achieve your desired flavor and texture.
5. Consider the Recipe: The type of recipe you're making will influence how much sourdough discard you should use. For example, quick breads and pancakes can handle more discard than delicate pastries.  Opt for recipes that can handle a bit of tinkering. Sourdough discard can influence the final result, so a forgiving recipe is your best bet.
6. Taste Test: Always taste your dough or batter before baking to ensure the flavor is balanced.

Versatile Uses for Sourdough Discard

• Baked Goods:
  • Bread: Incorporate sourdough discard into your favorite bread recipes for a tangy, chewy loaf.
  • Pancakes and Waffles: Add a burst of flavor to your morning breakfast with sourdough discard pancakes or waffles. THis works great with any recipe or grocery store pancake mix.
  • Muffins and Quick Breads: Create moist and flavorful muffins and quick breads by substituting a portion of the flour with sourdough discard.
  • Cookies: For a unique twist on classic cookies, add sourdough discard to your dough.
• Savory Dishes:
  • Soups and Stews: Thicken and add depth of flavor to soups and stews with a splash of sourdough discard.
  • Sauces and Gravies: Create rich and flavorful sauces and gravies by using sourdough discard as a thickener.
  • Marinades: Marinate meats or vegetables in a sourdough discard-based marinade for a tangy and tender result.
• Fermented Foods:
  • Kimchi and Sauerkraut: Use sourdough discard as a starter for fermenting vegetables like cabbage.
  • Yogurt: Add sourdough discard to your homemade yogurt for a tangy and probiotic-rich treat.

A Few Other Recipe Ideas

• Sourdough Discard Pancakes: Combine 1 cup of all-purpose flour, 1/2 cup of sourdough discard, 1 egg, 1/2 cup of milk, 1 tablespoon of sugar, and 1 teaspoon of baking powder. Cook on a griddle until golden brown.
• Sourdough Discard Biscuits: Combine 1 cup of all-purpose flour, 1/2 cup of sourdough discard, 1/4 cup of butter, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Cut into biscuits and bake until golden brown.
• Sourdough Discard Pizza Crust: Combine 1 cup of all-purpose flour, 1/2 cup of sourdough discard, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of yeast. Let rise and then roll out into a pizza crust.
• Sourdough Discard Cake Mix: 1 cake mix, follow all instructions but cut liquid by ½ cup, then add 1 cup discard to other ingredients (do not add additional flour if called for high altitude).
• Learn more here: Adding sourdough to a recipe, as well as these posts on adding sourdough to cake and adding sourdough discard to dinner rolls.

By incorporating sourdough discard into many of your recipes, you can reduce food waste, add a unique flavor profile, and create delicious and nutritious dishes. In fact, the image at the top of this post is the first boxed cake mix I converted using these suggestions and I can hardly wait to try more recipes.

So, the next time you find yourself with excess sourdough discard, don't toss it out! Embrace the potential of discard and let your creativity soar.

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Author: Darryl Alder lives with his wife in Riverside Lodge, (which is what they call their home), along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.