How to add sourdough discard to any recipe
Sourdough discard is simply flour and water that has fermented. A 100% hydration discard is half flour and half water by weight – so 200 g of discard contains 100 g of flour and 100 g of water.
To add discard to a recipe that wasn't written for it, take that flour and water out of the recipe. The totals stay the same, so the texture stays right – you just get extra flavor and tenderness.
Example: pancakes with 250 g flour and 300 g milk. Add 200 g of 100% discard, then use 150 g flour and 200 g milk.
Best recipes for sourdough discard
- Pancakes and waffles – the classic. Discard can replace up to half the flour.
- Crackers – discard, a little flour, oil or butter and salt, rolled thin.
- Muffins, banana bread and quick breads – adds moisture and a subtle tang.
- Pizza dough and flatbreads – add flavor; keep a little yeast for rise. See the pizza dough calculator.
- Cookies and brownies – small amounts (50–100 g) work well.
Tips
- Keep the leavening. Discard doesn't reliably make things rise. Keep the baking soda or baking powder, and add a pinch more soda (about ¼ tsp per 200 g discard) if the discard is very sour.
- Don't swap in too much. Replacing more than about half the flour can make baked goods gummy.
- Make less discard. Keep a smaller starter (20–50 g) and feed it only what you need. Or store it in the fridge and feed weekly. The weekly discard tab shows how much your routine creates.
Frequently asked questions
Can I add sourdough discard to any recipe?
Most recipes with flour and a liquid work – pancakes, waffles, muffins, crackers, cookies and quick breads. Replace some of the flour and liquid with discard so the ratios stay the same. Aim to swap in no more than about half of the recipe's flour.
Does discard make things rise?
Not much. Unfed discard has weak yeast activity, so keep the baking soda or baking powder in the recipe. Discard mainly adds flavor and tenderness.
How long does sourdough discard keep?
About 1–2 weeks in a covered jar in the fridge. It gets more sour over time. Grey liquid on top (hooch) is normal – stir it in or pour it off. Throw it out if you see pink, orange or fuzzy mold.