How to Add Sourdough Discard to Any Recipe
If you’ve started your own sourdough starter at home (or with the help of Samantha Sourdough from My Crumby World!), you’ve probably discovered one of the baker’s greatest dilemmas: what to do with all that sourdough discard.
Good news — that bubbly mix of flour and water doesn’t have to go to waste! In fact, you can add it to almost any recipe to enhance flavor, texture, and nutrition, while cutting down on waste.
Why Use Sourdough Discard?
Sourdough discard adds more than just a tangy flavor — it brings science and taste together most deliciously!
💡 Benefits include:
Better Flavor: The natural fermentation adds a subtle tang that deepens flavor in everything from pancakes to pizza dough.
Improved Texture: Discard gives baked goods a soft, chewy texture — think tender muffins and fluffy waffles.
Less Waste: Using your discard helps you make the most of what you already have — a great lesson for kids in resourcefulness and sustainability.
If you are looking for the right kind of storage for your sourdough discard, be sure to place it in an airtight container in the refrigerator and label it with the date. While it can last for weeks or even months, it is best to use it within 3-4 weeks for optimal results. The discard will continue to ferment, so it is normal for a liquid “hooch” to appear on top. You can either stir it into the mixture for an increased sour flavor or pour it off the top.
How to store:
- Use an airtight container like a glass jar or plastic container with a lid.
- Add discard after feedings, either mix it in or add it on top.
- Store in the refrigerator (slows down the fermentation process).
- Label and date.
How to Substitute Sourdough Discard in Recipes
When using sourdough discard in place of yeast or as a flavor booster, remember this simple conversion:
👉 7 grams of commercial yeast ≈ 100 grams (about ½ cup) of sourdough starter
You can use that as a rule of thumb when adjusting recipes. Here’s how to make it work:
1. For Yeast-Based Recipes:
Replace the yeast with ½ cup of sourdough starter and slightly reduce the flour and liquid in the recipe by about ¼ cup each to balance the hydration.
Because sourdough works more slowly than commercial yeast, expect longer rise times — but the payoff is worth the wait!
2. For Quick Breads, Pancakes, Muffins, or Cookies:
Add ¼ to ½ cup of sourdough discard to your batter or dough. No need to change much else! It adds flavor and tenderness without affecting the rise.
3. For Pizza or Flatbread Dough:
Add ½ cup of discard and reduce the water slightly. The discard boosts flavor and gives your crust a chewy, artisan-style finish.
Crumby Tip: Turn Waste into Wonder!
Teach kids that baking is both creative and sustainable. Every time you use sourdough discard, you’re helping reduce food waste — and you’re learning how fermentation transforms simple ingredients into something magical.
Whether you’re making cookies, biscuits, or brownies, your discard can give any recipe a little extra rise and a lot more flavor.
As Samantha Sourdough would say:
“When life gives you discard, bake something delightful!”
