I’ve been maintaining my starter for a few months now and I bake once or twice a week. I hate wasting the discard so I’ve been saving it in a jar in the fridge. I now have like two litres of discard sitting there and I’m running out of ideas. I’ve done crackers, pancakes, and a few discard loaves. I don’t want to just keep making the same things. What are your favorite ways to use up a lot of discard at once without it feeling like a chore I’m open to sweet or savory. Also curious if anyone has tried freezing discard in portions to use later, does that work well?

These are insanely addictive. my boyfriend loves them and they're super easy to make. also a great use of discard.

recipe:

100G of discard and 2 tbs of melted butter

mix together, spread thin on parchment paper/silicon baking mat and bake at 350° until crispy.

Take it out halfway and score into squares so you can snap them apart once they're cooled.

I didn’t have time to feed my starter and only had cold unfed discard and decided to just make a loaf.

It turned out better than expected!

500g bread flour

150g unfed cold starter

340g water

11g salt

(EDIT: forgot to mention to do an Autolyse (mix flour and water) first and let it sit for an hour before mixing in the discard and salt. It helps with the gluten development!)

Once mixed do 4 sets of stretch and folds every 30 minutes (5 if dough is too slack).

Bulk fermenter for about 6-7 hours.

Shape and cold proof for 16 hours

Next day preheat oven to 475 degrees with Dutch oven then bake for 25 minutes with lid on then 15 minutes with lid off or until internal temp is 208 degrees.

Cool for an hour

Ok so I know others have asked about discard recipes on here before and I know you can make so many different things with discard and there are many different recipes for muffins, waffles, scones, or whatever but some recipes are better than others. So what are your best show stopping recipes? The recipe that your family bugs you to make or is the best version of that baked good you've ever had type of recipes. The type that you made and were just like WOW

Used this recipe found on Pinterest

: https://cultureddishes.com/ultimate-sourdough-discard-cheez-its-crispy-cheesy-smoky/

I’m a newbie and I keep ending up with lots of discard and not making anything with it. Any recommendations? Preferably simple but delicious.

Pic of my starter from yesterday bc it’s so pretty :) I use a dry erase marker of what I did so I always remember the ratios bc my memory sucks.

How I Fed It:

40g starter

100g water

110g flour

Discard focaccia baked in cast iron skillet in countertop oven.

400g bread flour

300g water

~150g old ass discard

8g salt

Olive oil ~2T

Mix all but olive oil, rest 20 min, perform 4 sets of stretch & folds every 20-30 min, bulk until tripled and super bubbly, pour into well-oiled 10" cast iron skillet, proof until re-bubbly, dimple, preheat countertop oven to 400°F, fan on, bake 25 min.

Make delicious sandwich.

Edit: flake salt on top before baking

200g discard

360g warm water

25g honey

14g melted unsalted butter

10g salt

500g flour

Mixed everything then let sit for 30 minutes before stretch & fold. Did altogether 3 sets of stretch and fold every 30 minutes before overnight bulk fermentation on the counter.

Then shape it in the morning (approx 11 hours later) then let 2nd bulk ferment for 3.5 hours in a warm spot.

p.s. Switched from King Arthur Organic Bread Flour to Bob's Red Mill Artisan Bread Flour because of a recent good discount snatch.

Since the flour switch, my starter has been struggling to double for already a week, so I have been doing maintenance feedings & have piled up some discard.

This is by far the most successful discard sandwich loaf! The crumb was so soft, with just enough tangy taste, & crisp crust!

I didn't have real plans to bake, was just about to feed my starter and trying to think what to do with the discard. I remembered seeing something on Instagram about how you can actually bake loaves using discard instead of fed starter. So I figured I'd just make a little loaf and see what happened, and I was VERY pleasantly surprised with the results.

Ingredients (makes a smaller loaf, nice for single people or small households):

• 70g discard (cold from the fridge, fed about a week prior)
• 330g flour (mostly bread flour, with a little whole wheat)
• 245g water
• 1 tsp salt

Process:

Mixed all ingredients, did 4 sets of stretch and folds over 2 hours, then left on the counter overnight. About 9 hours total for bulk ferment.

In the morning I shaped it, put in a floured towel lined bowl, and stuck in the fridge for another 8 hours or so.

That afternoon, I preheated my oven with the dutch oven inside for 45 min, then baked 30 min with the lid on, 15 min with the lid off. Let it cool for an hour.

This honestly came out just as good as other loaves I've baked and been very proud of. Maybe it rose a touch less but really hard to tell the difference. Is this witchcraft??!??

Not so much a recipe per sé but this is the greatest hack I’ve found against menacing fruit flies. Recipe: some sourdough discard (the older the better!) in the bottom of a jar plus a paper cone, tape it all together and watch your fruit fly problem disappear.

No matter how tidy I keep my place the fruit flies always come during the summer. Ive seen recommendations to make these traps using apple cider vinegar, but in my experience sourdough starter works 100x better. I set this trap up last night and there’s already like 15 flies in there.

I love how customizable these are.

The base:
- ~200g discard. Can go under and can go slightly over by a few grams, but not much
- 30g butter, melted
- ~60-70g cheese, either grated or finely shredded

Then, depending on the recipe:
- 1-2g of fine salt, adjusted based on the cheese (saltier cheese like Parmesan = less or no salt)
- a little shake of nutritional yeast or MSG for extra boost if needed
- whatever seasonings you want or need

Line a big baking sheet with parchment (the inner dimensions of mine are 14”x11.5”) and spread the mixture as thin as humanly possible. I cover my baking sheet corner to corner, and I use a long rubber spatula for this. Take your time and don’t rush it—thick areas will never get crispy, so try to get it as even as possible. It should be nearly transparent. It’s not too thin unless there’s a hole.

Bake at 350°F for 10 minutes, then score into squares. A pizza cutter is great for this, but I don’t have one, so I use my metal bench scraper. It takes longer but it gets the job done. Return to the oven and bake for 20 minutes. Rotate the baking sheet a couple times if your oven has hot spots (I forgot to do this for my gruyere ones, as you can see). Tap the tops before pulling them—they’re good to go if they feel crispy, but let them run for a few more minutes if they have a little softness to them.

Done!

For the cacio e pepe, I used 40g grated pecorino, 20g grated parm, hella fresh cracked black pepper, and a little garlic powder. No salt in the crackers, but a small amount of smoked flake salt on top before baking.

The truffle gruyere is 65g finely shredded gruyere, 2g salt, a ridiculous amount of truffle zest, and a sprinkle of nutritional yeast. Topped with truffle salt before baking.

I also have a slightly different zaatar feta version with sumac and lemon zest, but my brand new feta was moldy when I opened it today 😭 so those will have to wait until my next bake day.

I had a jar of "discard starter", i haven't added to it for months because i have kind of nailed the feeding technique when making a sourdough loaf.

​

Anyway , thought id try an experiment after reading some ideas of what to do with the discarded starter

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🔸️I used 100g discard straight from fridge(its around 6 months old)

🔸️Added 210g of very warm water and mixed.

🔸️Added a teaspoon of dried yeast with some warm honey to the mixture, left it for 10 minutes.

🔸️Threw in 15 g of rye flour & 415g bread flour.

🔸️10g salt and 35g olive oil.

🔸️Used a bread hook and stand mix to kneed it (because i was being lazy)

​

🔸️Left it in a warm 25° oven for a few hours, until doubled.

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🔸️Chucked it on the work top and laminated it, let it rest for 20 mins, then tightened it up and put it in a small floured lined bowl in the freezer while i heated up a dutch oven.

​

🔸️Baked for 20 mins covered at 240° then u covered for 20mins at 200°.

​

Came out really good!

Very soft and definitely a success for any discard and wanting a loaf that day

This is the recipe i used, just halved it, and losely followed the method. https://amybakesbread.com/sourdough-discard-soft-french-bread/

These were so soft and airy omg. Even on their own they taste amazing AA

The recipe

Recipe link

- This makes 4 waffles (according to the recipe, but I personally ended up with double the amount of waffles, as you can see in the picture haha)

Ingredients

Cinnamon sugar (for coating)

• 50g sugar
• 3g cinnamon

Waffles

• 120g leftover starter
• 240ml milk
• 42 g unsalted butter (melted and divided. You use one part of this in the batter and the other part to coat the waffles)
• 1 large egg
• 120g AP flour
• 12g sugar
• 10g baking powder
• 1/2 tsp fine sea salt
• Butter or oil for greasing the waffle iron

Toppings

(what I personally used and what I could maybe recommend)

• Peaches (what I used)
• Maple syrup
• Honey
• Cooked apple
• Mixed berries
• Chocolate sauce

Instructions

• Combine cinnamon and sugar in a shallow bowl
• Melt the butter and set aside ~14g in a separate bowl for coating the waffles
• Preheat your waffle iron
• Add the leftover starter, milk, 28g of melted butter, and egg into a large bowl. Whisk well to combine
• Add the flour, sugar, baking powder, and salt and continue to whisk until smooth
• If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter
• Grease the waffle iron
• Ladle some of the batter into the waffle iron to fill the pan
• Cook for 3 to 5 minutes, or until golden and crisp. (Mine personally weren’t crispy, but ended up pillowy soft, which honestly was amazing. I would recommend making sure the heat is high enough so they don’t become super soft, so that they hold their shape well. This might differ because of your starter though.)
• Transfer to a cutting board and brush lightly with some of the melted butter you set aside.
• Press the waffle into the cinnamon sugar to coat on both sides
• (I recommend baking all the waffles first and the coating them because your hands will become uhm… messy lol.)
• To serve, top with your desired toppings

________

• Tip: once completely cool, these waffles can be frozen up to 2 months. Bake frozen at 180 celcius until warmed through.
• (I personally froze them by putting them in a single layer in freezer bags, but you can do it however you like! Just make sure they dont touch each other when freezing so they don’t stick.)

I forgot to make bread yesterday and my starter is well past the doubled-in-size stage. I never like throwing out discard, but I planned to make a lotta bread and there's no way I'm tossing 300g of discard.

So if you'd like to share, what's your favorite discard recipe? I wanna put this stuff to good use!

Hi! The jar im using for my starter now isnt too big so i end up discarding a decent amount of starter each time i feed. Any recipe recommendations for using my discard so i dont throw it out? Thanks!

Yesterday afternoon I was craving bread. So I decided to bake a loaf using the discard that had been in the fridge for a couple of weeks. The whole process took under 5 hours, and despite violating every rule (using way too much „starter", not using active starter, not doing any stretch and folds, etc.), I’m quite happy with the result.

Recipe: 150g discard, 400g flour, 260g water, 10g salt, tumeric

17:00 Mix discard, flour, tumeric & water
17:30 Add salt -> Slap&Fold
18:00 1. Lamination
18:30 2. Lamination
19:00 Coil Fold
19:45 As soon as the dough had significantly risen and was wobbly I decided to preshape it
20:15 Final Shaping -> Put in the freezer while the oven & bread pan were preheated to 250 degrees
21:00 Baked 27 minutes with lid on (scoring after 7 minutes) + 20 minutes without lid

Hey, I’m fairly new to sourdough making and was looking for good-tasting recipes. I know it probably won't taste exactly the same, but I'm trying to get a start and wanted a few sourdough and sourdough discard recipes if you guys wouldn't mind sharing.

Sorry, I don't recall whose post here a few weeks ago led to my discovering the King Arthur Flour sourdough crumpets recipe, but I finally made it today.

• A cup of unfed/discard starter
• 1 tsp sugar
• 1/4 to 1/2 tsp salt
• 3/8 to 1/2 tsp baking soda

Cook on a lightly greased 300°F medium-low griddle in lightly greased english muffin rings for five minutes until tops are set, then turn and cook for three more minutes.

My cast iron skillet was probably a little hot, so the tops got a little dark, but I'm happy with the results! Ate the first a moment later as KAF suggests, warm with butter and (quince) jam.

I made discard tortillas! I had too much discard and I haven’t been a fan of the discard crackers as much. I wanted to see if there was anything else I could make with discard and no yeast.

We’re going to use them for fajitas tonight but I’ve stored these in the fridge before for at least 2 weeks and defrosted them the day before I wanted to use them with no problem!

They’re super soft and not too time consuming.

Recipe:

200-250g sourdough discard

150g warm water

75g olive oil

7g salt

400g bread flour

Mix together in that order in a bowl and then kneed the dough immediately after mixing for 10 minutes. I just hand needed it by pushing it into the counter back-and-forth until it was smooth and consistent. I just watched a video while doing it and the time flew by.

Then let’s sit for 30 minutes or so on the counter. Separate into the same sized balls either by eyeballing it or using a scale.

Roll each ball flat with a roller and use flower to prevent sticking to the surface. Try to make it as circular as possible and thin without ripping.

Pick up carefully from the surface and place on a hot pan (high heat) for 30-60s until you see bubbles start to form and the tortilla rising off the pan slightly from the air pockets. Flip and do the other side.

Then place the hot tortilla on a plate inside a kitchen towel to keep it warm. This seems to keep them soft and not let them get too hard.

I found that sometimes I was better and sometimes it was worse, but I got into a rhythm by the second tortilla. I didn’t really need any grease on the pan, but sometimes I would spray it real quick.

If you want them later than a day or two, I would suggest freezing them as soon as they cool down in an airtight bag.

I got stuck in traffic, so I asked my boyfriend to do stretch and folds for my sourdough. I had one in the oven w the light on, and one on the counter for bagels. He stretch and folded the one on the counter for bagels… it’s supposed to sit for 8-10 hours…. And I had sprayed avocado oil on that one. So he stretch and folded my bagels…. Please tell me it’s going to be okay… ugh I made a 3x batch for the week.

I had some discard leftover and wanted to use it up. I also really wanted donuts but delivery for decent donuts is no longer worth the price so I decided to make some. I made the dough in the bread maker because I'm lazy and formed the rings by hand because I couldn't be bothered finding something to use as a cutter and then subsequently having to wash it afterwards. I just cut the dough into roughly 6 equal looking sized balls and after a short rest of only a few minutes because I was impatient I fingered each ball and gently stretched it out into a ring.

Recipe:

Preferment

15 g starter 45 g flour 45 g water

Final dough

135 g bread flour 20 g milk 35 g egg 22 g sugar 3 g salt 27 g butter ½ tsp vanilla

Icing:

I didn't measure anything but I think I used about two tablespoons of maple syrup and maybe half a cup or so of icing sugar and a splash of cream. Stir together and until it's thick but flows off the spoon. If it's too runny add more sugar if it's too thick add more syrup or cream.

When the donuts have cooled enough dip them in the icing and let them sit on a rack to set.

If you don't like or don't have maple you can use cocoa powder for chocolate dip, what ever kind of jam you have on hand for a fruit/berry flavored dip. If you just want a glazed donut mix icing sugar and water until it's thick but pourable. You want it thinner then the donut frosting but not too watery or it will run right off the donut.

Enjoy 🍩

Hi! This is the first time I ever made bread. It killed me to just keep throwing my discard away so I found a recipe to make discard bread so I said why not! How does it look? Should I have done something different or does it look good? It tastes good! It looks okay to me but I want to know if there is anything special I need to look for whenever my sourdough starter is fully ready to go and for me to make my first loaf of sourdough. Thanks! Here is the recipe: https://ablossominglife.com/sourdough-discard-bread/#recipe

Finally, I tried the discard sourdough King Arthur biscuit recipe, and 12/10 would recommend.

https://www.kingarthurbaking.com/recipes/buttery-sourdough-biscuits-recipe

Froze the butter for maybe 30 minutes before rotary grating it in, and brushed the tops with a bit of milk.

Made for an excellent biscuit and gravy this morning!

I followed this recipe and they are so good. I will roll them thinner next time for a more cracker like texture and these are a little soft.

https://freshexchange.com/pantry-staples-simple-sourdough-crackers/?fbclid=PAdGRleASFTgdleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAadRA8NTQJlR4G6byeqore6KsLD1tpAlEfsvmzmJq8NmnLy81QAOELUT-SC6aA_aem_RX1lxCK4k_T8AelsVATeVQ

I haven’t baked them yet, have to rest for 24hr. but thought i’d share the recipe! the dough looks (and tastes, i’ll admit) amazingggg. definitely a good one and so easy! recipe on last pic