How to use Discarded Sourdough Starter in Recipes
If you have a sourdough starter, chances are you have sourdough discard. Sourdough discard refers to inactive starter or starter that has risen and fallen and is now hungry again. I want to share with you how to use discarded sourdough starter in recipes.
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Sourdough isn’t just to make sourdough bread. There are so many creative ways to use sourdough starter discard.
First things first, if you are new to sourdough, start here: How to make a sourdough starter
After you have started a sourdough starter you will find out that feeding it is a regular occurrence. Regular feedings nurture and strengthen the starter.
If you choose to keep your starter at room temperature, you will more than likely have leftover sourdough discard. A lot of people have a discard jar in their fridge.
The good news is that there are so many sourdough recipes that use sourdough discard!
This leftover sourdough starter may not be vigorous enough to rise bread dough, however, it is still wonderful for so many recipes.
Before we go any further let’s dive into sourdough starters and what is the difference between active sourdough starter and sourdough starter discard.
What is active sourdough starter?
Active sourdough starter is starter that has been fed within the last 24 hours. It is active, bubbly, and ready to make a loaf of bread.
Generally, you will feed the starter one day and by the next day it is ready to use in recipes that require a long fermentation process.
Active sourdough starter does not require an extra leavening agent.
This jar of active sourdough starter is the mother starter. It has the bacteria and wild yeast that require feeding to continue to multiply.
In the process of feeding a starter you will find yourself with excess sourdough starter.
If you find you can not use all of the active starter before it gets hungry again, you will be left with discarded sourdough starter, or inactive sourdough starter.
This excess starter can be used in a myriad of ways.
What is Sourdough Discard?
Sourdough discard is essentially hungry starter. It hasn’t been fed in the last 24 hours and has developed a dark liquid on top called “hooch”. There will an acetone like aroma as well.
This happens often when making a new starter. I recommend saving the discarded starter for some yummy recipes!
It will not be quite strong enough to rise bread dough as quickly as active sourdough starter.
The best way to use sourdough discard is in recipes like quick breads, banana bread, sourdough discard bread, etc.
Most of the sourdough discard recipes use leavening agents other than the sourdough discard.
They may use commercial yeast, baking powder, baking soda, or a combination of all.
Some of my favorite Sourdough discard recipes
I find sourdough discard recipes to be a great way to have fun with your sourdough.
Most of these recipes are quick to make and super easy as well.
I can’t pick a favorite recipe for my inactive starter however I will share some of my top ones.
Keep in mind, sourdough discard will more than likely have a more sour flavor since it is hungry.
This will add an amazing amount of flavor to any recipe you use it in.
My first choice for using sourdough discard is Sourdough Biscuits! It’s one of my most popular sourdough discard recipes.
This particular recipe does have an overnight ferment making this recipe an easier to digest biscuit than a quick version.
All purpose flour is choice to use however I have a recipe for a whole wheat version as well. I will link both below!
These are so easy to make. You mix the flour and olive oil in a large bowl and add the starter and milk. Mix well, cover, and let ferment overnight.
The next morning you add the salt, baking soda, and baking powder. Shape, cut, and bake!
Super simple and they have so many flaky layers! Your family will be begging for these regularly!
Sourdough Biscuits
Equipment
- 1 Cast iron skillet
Ingredients
- 2 cups All Purpose Flour unbleached
- 1/4 cup Olive Oil
- 1/2 cup Sourdough Starter
- 1/2 cup Milk almond milk
- 1 tsp Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
Instructions
- Combine Flour and Olive Oil in mixing bowl and combine until the mixture is crumbly.
- Add Starter and Milk. Combine until it becomes a cohesive mass of dough.
- Cover and let sit on counter overnight. (note: I use Almond milk since it's sitting out overnight).
- The next morning in a small cup, add the salt, baking powder, and baking soda.
- Preheat oven to 400 Degrees F
- Dimple the dough and sprinkle the salt mixture over the top. Take a spatula and turn the dough over itself until it's combined.
- Move dough to a lightly floured surface and turn the dough a few times to make sure all ingredients are well incorporated.
- Roll dough out to 1/4 to 1/2 inch thick and cut out 8 equal biscuits. I use a biscuit cutter, but, you can use a mason jar top.
- Add to cast iron skillet.
- Bake for 20-25 minutes or until golden brown.
Notes
Whole Wheat Sourdough Biscuits
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
Ingredients
- 2 cups freshly milled whole wheat flour can substitute store bought whole wheat
- 1/4 cup olive oil
- 1/2 cup milk
- 1/2 cup active/fed sourdough starter
- 1 tsp salt
- 1 tbsp honey
- 2 tsp baking powder may be omitted if doing a second rise
- 1/2 tsp baking soda may be omitted if doing a second rise
Instructions
- Combine flour and olive oil in large bowl. Mix with fork or dough whisk until small crumbles form.
- Add starter and milk, mix well. Cover and allow to rise for 8-24 hours.
- The next morning, preheat the oven to 425 degrees F.
- Transfer dough to workstation. Dimple the dough with your fingertips.
- In a small bowl combine the salt, baking soda, and baking powder (if using). Mix well.
- Drizzle dough with the honey and salt mixture.
- Knead the dough until all ingredients are combined.
- Roll out the dough to 1/4 -1/2 inch thickness.
- Cut out biscuits with biscuit cutter or mason jar lid.
- Place on greased pan.
- If doing a second rise, cover and allow to rise for about an hour or until biscuits are puffy and airy.
- Bake in preheated oven for 12-15 minutes or until golden brown.
Notes
There are so many different ways to use sourdough discard. How much starter you use will depend on the recipe. But, all of these are creative ways to use up your inactive starter.
My next favorite recipe using sourdough discard is Sourdough Granola!
You heard that right, granola. This is one of the tastiest recipes and an easy way to use up that leftover sourdough starter!
Oats, honey, olive oil, coconut, and sourdough starter are combined and baked for one of the tastiest treats you will ever make with sourdough.
Sourdough Granola Recipe
The sourdough discard makes this granola so flavorful. Slightly sweet and delightfully cruncy!
Ingredients
- 2 cups old fashioned oats
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup coconut flakes
- 1/2 cup sourdough starter
- 1 tbsp olive oil or melted butter
- 5 tbsp honey/agave/maple syurp
Instructions
- Preheat oven to 325 degrees F.
- In a large mixing bowl combine the oats, salt, coconut, and cinnamon.
- In a separate bowl combine the sourdough starter, olive oil, and sweetener of your choice.
- Pour the wet ingredients over the dry and mix thoroughly. Make sure all the dry ingredients are coated in the wet mixture.
- Prepare a baking sheet by lining it with either parchment paper or a Silpat liner.
- Pour the mixture evenly over the entire baking sheet.
- Bake for 30 minutes. Stir halfway through.
- Allow to cool completely before storing in an airtight container on the counter for 7-10 days.
Notes
The granola will continue to crisp up as it cools.
Add any dried fruit after the granola is completely cool.
Another great way for using up sourdough discard is to make pizza dough!
Sourdough pizza crust is one of the most delicious recipes!
Flour, water, oil, salt, and starter are combined and allowed to sit all day before making the pizza.
The flavor profile is amazing and it’s only a taste you can get from the sourdough starter.
Sourdough Pizza Crust
Equipment
- 1 Stand Mixer
- 1 Large mixing bowl
- 1 Baking vessel Cast iron or Quarter size baking sheet
Ingredients
- 1/2 cup sourdough starter
- 3/4 cup water
- 1 tsp salt
- 3 cups flour
Instructions
- Mix all ingredients in the bowl of stand mixer. Add only 2 1/2 cups of the flour and slowly add the remaining half cup until dough pulls from side of bowl.
- Knead 10-15 minutes or until glossy and very stretchy.
- Place in lightly greased bowl, cover, and allow to rise for 4-8 hours.
- Preheat oven to 450 degrees F.
- Lightly grease baking vessel of your choice. Spread the dough evenly on the vessel moving from center outwards until the dough covers the pan.
- Top with your favorite toppings.
- Bake for 20-25 minutes or until the crust is golden brown and cheese is melted.
If you are looking for a sourdough discard bread recipe, I have you covered!
This recipe is made in a single day and uses either instant yeast or active dry yeast as an extra rising agent to help the bread rise.
I prefer to use a stand mixer when kneading my dough and always get asked about the one I use, here is the link: Nutrimill Artiste Mixer Use my code at checkout rose20 for $20 off!
Traditional sourdough bread recipes take a long time to make the dough rise.
Sometimes you need a quick bread recipe but still want to use sourdough starter. This is the one!
Sourdough Discard Sandwich Bread
Light and airy, this loaf has the flavor of sourdough with the convenience of a yeasted bread.
Ingredients
- 1 cup lukewarm water
- 1/2 cup sourdough starter
- 2 tbsp olive oil
- 1 tbsp honey (optional)
- 2 tsp instant yeast
- 1 tsp salt
- 3-3 1/2 cups flour
Instructions
- In the bowl of stand mixer, add the water, starter, oil, honey, salt, and yeast.
Add 2 cups of the flour and mix until combined. Add remaining flour and knead on speed 1 or 2 for 8-10 minutes or until the dough is smooth and elastic.
Once dough has kneaded properly, grease a loaf pan.
Shape the dough by pressing it out flat then rolling it up into a log shape. Tuck in the ends and drag the dough on the counter to tighten the loaf.
Add to loaf pan, cover, and allow to rise until it tops over the pan.
Preheat the oven to 350 degrees F.
Bake for 35 minutes. Bread should be 195-205 degrees F internally.
Remove from pan when done and cool on a cooling rack completely before slicing.
Notes
If kneading by hand, knead for 8-10 minutes or until smooth and elastic.
*Note: If using all whole grain flour, soak the flour and water for 30 minutes before proceeding with the recipe to soften the bran and germ*
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 180Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 119mgCarbohydrates 53gFiber 2gSugar 1gProtein 7g
Now, let’s talk about sweet recipes!
Everyone loves a sweet recipe. I have several sweets made with sourdough discard.
Sweet recipes are the easiest way to use sourdough discard because the result is something the whole family will love!
If you find yourself with a lot of discard, give some of these recipes a try.
Sourdough chocolate chip cookies are a favorite in our home. Sweet, comforting, and decadent, you can’t go wrong with this recipe!
Sourdough Chocolate Chip Cookies
Soft, sweet, and incredibly delicious! These sourdough chocolate chip cookies are my new favorite sweet treat!
Ingredients
- 1 cup sugar
- 1/4 cup olive oil
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup sourdough starter
- 2 1/2 cups flour (I use freshly milled hard white wheat)
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup chocolate chips
- 1 cup walnuts (optional)
Instructions
- In a large mixing bowl, combine the sugar and olive oil. Mix well.
- Add the eggs, vanilla, and sourdough starter.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients along with the chocolate chips and walnuts if using.
- Mix well.
- Cover and place in the fridge for up to a week.
- Alternatively, you can bake right away.
- When ready to bake, preheat oven to 350 degrees F.
- Scoop cookie dough on lightly greased cookie sheet or baking sheet.
- Bake for 12-15 minutes or until the edges start to brown.
- Cookies can be frozen after they have cooled completely.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 179Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 151mgCarbohydrates 26gFiber 1gSugar 13gProtein 3g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Another sweet treat made with sourdough discard is my sourdough scone recipe.
These sweet little biscuits are flaky, soft, and delicious!
Sourdough Scones
Equipment
- 1 Baking Sheet
- 1 Large mixing bowl
Ingredients
- 2 cups flour
- 1/3 cup olive oil
- 1/2 cup sourdough starter
- 2 tbsp honey
- 1/2 cup milk
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips or blueberries or any add in you prefer
Instructions
- The night before, add the flour and olive oil in a large bowl and mix until it is crumbly.
- Add the starter, milk, and honey.
- Mix well. Cover and let proof overnight.
- The next morning, turn the dough onto a lightly floured surface and dimple it with your finger tips.
- Preheat the oven to 425 degrees F.
- Sprinkle the salt, baking soda, and baking powder mixture over the dough.
- Sprinkle the chocolate chips over the dough as well.
- Turn the dough over onto itself several times until all the added ingredients are well combined.
- Shape the dough into a circle that is 1-2 inches thick.
- Cut into 8 equal parts.
- Place on a baking sheet and brush the tops with milk. A milk substitute can be used.
- Bake for 12 minutes.
- Cool on a cooling rack.
Let’s talk about the feeding process for a sourdough starter
The amount of flour you feed your sourdough starter largely depends on the amount of starter you are going to need.
For instance, if you need 2 cups of starter, feed the starter 1 cup flour and 1 cup water.
This will give you a guide for how to keep the right amount of starter on hand.
However, feeding it extra is advised if you want to make these yummy recipes with your sourdough discard!
I recommend you looking up all of my sourdough recipes and pick the one that suits your tastes!
