Sourdough can make the best bread – but also so much more!
Now, what exactly is discard?
Whenever you’re feeding your sourdough starter but not baking bread, you’ll end up with some excess. That leftover starter is referred to as “discard.” While it might sound like something you toss out, hold up! Discard is still full of potential. Many bakers (myself included!) save this extra starter to use in other recipes, giving it a second life in everything from breakfast staples to decadent desserts.
Just pour your discard into a jar and store it in the fridge until you’re ready to use it. It can last for a couple of weeks chilled, though fresher is always better. Over time, it adds that unique sourdough tang to whatever you mix it into—and it’s a great way to reduce food waste.
Why Use Discard?
There’s something deeply satisfying about turning what could be waste into something delicious. Discard can add depth of flavor, a slight tang, and even a bit of rise depending on how active it is. Plus, using it helps keep your starter at a manageable size without constantly throwing flour (and flavor!) away.
Whether you’re in the mood for something savory or sweet, there are so many ways to incorporate sourdough discard into your cooking and baking routine.
Check out these 20 ideas for using your discard:
- Pancakes or Waffles
- Crackers (try this recipe)
- Soup Roux
- Muffins
- Scones
- Pizza Dough
- Biscuits
- Doughnuts
- Brownies
- Quick Breads (like, Banana or Beer Bread)
- Cinnamon Rolls
- Crepes
- Pasta Dough
- Tortillas
- Granola Bars
- English Muffins
- Pretzels
- Cookies
- Fritters
- Batter for Frying
The next time you have extra discard lying around and you’re not sure what to do with it, get creative! Try using it with a variety of things in your cooking rotation and see the new flavor you can add to your dishes.
I personally love using my discard for something sweet. Try these Sourdough Brownies out!
Print
Sourdough Discard Brownies
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (90g) brown sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup (120g) sourdough discard (unfed)
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (90g) chocolate chips or chopped dark chocolate (optional—but highly recommended)
Instructions
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Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
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In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the granulated sugar, brown sugar, cocoa powder, and salt until well combined.
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Add the vanilla and eggs, one at a time, whisking vigorously after each addition until the batter is glossy.
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Stir in the sourdough discard until fully incorporated.
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Fold in the flour and chocolate chips until just combined—don’t overmix.
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Pour the batter into your prepared pan and smooth out the top.
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Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
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Let cool before slicing.
