Sourdough Discard 101 (2024)

FAQs

How do I know if my sourdough discard is good? ›

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

No. Active sourdough starter has an active yeast culture, whereas sourdough discard is inactive. If you're baking with sourdough discard, you will need to use a leavening agent (likely, yeast) to ensure the dough rises predictably.

It's usually pretty obvious when your starter has gone bad. You will either see mold or discoloration (generally pink or orange). If you see either of these things, you will need to toss your starter. The smell is usually a big give away.

How to increase a starter. If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

You should toss the sourdough discard from your starter for at least the first 7 days. In this early period, the discard will contain bad bacteria which can potentially be unsafe for you to consume. After about 7 days, your starter should have started to rise and bubble.

Can I keep the starter on the counter? Yes you can, but this means regular daily feeds. If you bake daily, keeping the starter on the counter makes sense, however please remember that it requires 2 feeds a day, morning and evening. Recommended feeding ratio 1:4:4 or even 1:5:5.

You can put your sourdough discard either in the trash. or the compost, or you can use it in recipes. Don't put it down the drain. If you have ever, like, tried to clean out a crusty sourdough starter jar, you know, that stuff turns to, like, basically cement. It's just nuts.

Can I skip a day of feeding my sourdough starter? ›

If you missed one feeding

Don't worry — your starter is fine.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks. You can read more about how to store sourdough discard in the fridge here.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

At this stage, the starter has fallen to a smaller volume, looks like a thick liquid, may have some very small bubbles, and has a more sour smell or overripe fruit. A really old batch of discard will smell like acetone or nail polish remover. Discard has many uses, which I'll give an overview of in a future post.

It's pretty easy to tell when sourdough bread has gone bad because it will be covered in visible signs of mold growth and will feel hard both inside and out. It may also smell bad too, but not always. Once it's past the fresh stage (first 24 hours) you will notice some deterioration in crust and crumb.

If it floats, it's presumably at its peak activity and contains lots of bubbles of carbon dioxide, the result of happy, thriving, natural yeast. If it sinks to the bottom, the starter is presumably not ready, requiring further time and feedings before use in your sourdough recipes.