Making Use of Sourdough Discard
The rhythm of maintaining a starter eventually leads to a surplus. Rather than discarding that fermented flour and water, treat it as a building block for quick, reliable breakfast staples.
Cold storage is your friend.
Keep a dedicated jar in the fridge specifically for discard so you always have enough on hand when inspiration strikes.
- Heavy-bottomed cast iron skillet
- Whisk
- Mixing bowl
What goes in.
- 1 cupsourdough discard, straight from the fridge
- 1 cupall-purpose flour
- 1 cupmilk
- 1 tbspmelted butter
- 1 tbspsugar
- 1 tspbaking powder
- 1/2 tspbaking soda
- 1/4 tspsalt
Balancing the acidity
Because discard is acidic, you must pair baking soda with it. This reaction creates the bubbles necessary to lift your pancakes, as the discard itself lacks the strength to rise on its own.
The method.
Whisk the wet
In a medium bowl, combine the discard, milk, melted butter, and sugar until smooth.
Incorporate the dry
Fold in the flour, baking powder, baking soda, and salt. Do not overmix; a few small lumps are better than a tough, over-worked batter.
Heat the skillet
Preheat your cast iron over medium heat. A drop of water should dance and evaporate immediately when the pan is ready.
Cook the cakes
Pour 1/4 cup portions onto the surface. Wait until the bubbles on the surface pop and stay open, then flip once. They should be deep gold on both sides.
Other turns to take.
Savory Discard Crackers
Thin the batter with herbs and extra flour, spread it onto a parchment-lined tray, and bake at 350°F until brittle.
Overnight Waffles
Mix discard with flour and milk the night before, then add eggs and leaveners in the morning for extra complexity.
When it doesn't go to plan.
If your discard smells excessively sharp or vinegary, add a pinch more sugar to balance the flavor.
Do not store discard longer than two weeks in the fridge; if it develops pink or orange streaks, discard it entirely.
Use a scale if possible; discard consistency varies depending on how much water you use during regular feedings.
The ones that keep coming up.
Can I use active starter instead of discard?
Yes, but it will change the hydration of your recipe slightly. Discard is generally more predictable.
Does this require yeast?
No. These recipes rely on chemical leaveners like baking soda to provide lift.
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