Discard is a popular term in the world of sourdough baking. When I first started my sourdough journey, I was so confused—why would I want to throw away perfectly good flour? In 2025, with the rising cost of groceries, there’s no way I would have been okay with discarding flour regularly. But then I discovered sourdough discard recipes and thought, “Cool, I’ll start using it instead of tossing it.”
At first, I was all in—I made pancakes, pizza crust, and all sorts of sourdough discard recipes. But after a while, I realized that every time I wanted to bake bread, I essentially had to make bread and another recipe, or I’d be swimming in discard. It felt like I was constantly trying to stay ahead of the discard pile. Eventually, I stopped worrying about it and simplified my sourdough routine.
What is Sourdough Discard?
In the simplest terms, sourdough discard is just unfed starter that you remove when feeding your active sourdough culture. It’s what you scoop out before adding fresh flour and water to your starter.
Don’t have a starter yet?
Check out my Fail-Proof Sourdough Starter Recipe.
When you’re building a starter from scratch, regular discard is essential to keep your culture thriving. But once your starter is mature and established, you don’t necessarily have to discard—unless you’re concerned about maintaining precise hydration or ratios.
Do I Need to Discard?
In the early days of creating a sourdough starter, discarding is non-negotiable. Think of it this way: if you don’t discard, your starter will double in size daily, and you’ll need to feed it at least the same amount that’s in the jar.
For example:
- On Day 1, you start with ½ cup of starter.
- On Day 2, you’d have 1 cup and need to feed it another 1 cup.
- By Day 3, you’d have 2 cups and would need to add 2 more cups of flour and water.
Without discarding, you’d quickly have an unmanageable amount of starter and would be using up a lot of flour unnecessarily. This is far more wasteful than discarding a small amount each day during the initial build-up.
Do I Still Have to Discard Once My Starter is Established?
Here’s where my approach might be a little controversial, but once your sourdough starter is established, there’s no need to discard regularly. I know what you’re thinking—but what about hydration, ratios, and all the technical stuff?
Honestly, I don’t bother with any of that. I’m not running a bakery—I’m feeding my family. Once my starter is strong and mature, I simply feed it when I’m ready to bake and store it in the fridge when I’m not. No constant discarding necessary!
Want to know how I maintain my starter with minimal effort?
Check out my Sourdough Starter Maintenance Guide.
What to Do with Sourdough Discard
If you prefer to maintain the perfect hydration or you just don’t want to waste your discard, there are plenty of ways to use it. Here are some ideas to make the most of your sourdough discard:
1. Compost It
If you don’t feel like baking with it, composting is a great way to reduce waste. It’s an easy way to give back to your garden.
2. Sell It or Gift It
Mature sourdough starter is a hot commodity! Share it with friends or sell small batches to those just starting their sourdough journey.
3. Make Delicious Discard Recipes
If you enjoy experimenting in the kitchen, sourdough discard opens up a world of possibilities. Some of my favorite discard recipes include:
- Pancakes
- Pizza Crust
- English Muffins
- Cinnamon Rolls
- Crackers
- Waffles
- Muffins
Pro Tip: Sourdough discard can be swapped into most quick bread or batter recipes. Just be mindful of the hydration level and adjust liquids as needed.
Tips for Using Sourdough Discard
If you’re ready to get creative with your discard, here are a few tips:
- Store it in the fridge. Discard can stay fresh for up to 1 week in the fridge. If you’re not ready to use it right away, keep it chilled until you have time to bake.
- Freeze it for later. Don’t have time to use discard this week? Freeze it! Discard freezes well and can be thawed when you’re ready to make something delicious.
- Use it in place of flour and water. If you’re adding discard to recipes, remember that it’s already hydrated, so reduce the liquid in your recipe accordingly.
Frequently Asked Questions (FAQ)
1. Can I use discard that’s been sitting in the fridge for a week?
Yes! As long as it doesn’t have any visible mold or an unpleasant odor, discard that’s been refrigerated for up to a week is still good to use.
2. Is discard the same as sourdough starter?
Not exactly. Discard is just unfed starter that you’ve removed, while your active starter is fed and ready to bake with.
3. What if my discard smells really sour?
A tangy, sour smell is normal for discard. If the smell is overly sharp or unpleasant, it’s best to compost it and start fresh.
Conclusion
Sourdough discard doesn’t have to go to waste. Whether you’re whipping up pancakes, baking pizza crust, or composting it to enrich your garden, there are plenty of ways to use it. And once your starter is established, you might find that discarding isn’t even necessary.
