Have leftover sourdough discard? Don’t throw it away! Learn how to use, store and create incredible sourdough discard recipes at home without the waste.
As part of the feeding process, most bakers discard some of their sourdough starter before adding fresh flour and water to the jar. This is done to refresh the acidity levels (think sweet vs. sour smell) and to manage its overall growth in size.
However, the whole “discard” process can feel really wasteful and counterintuitive to some. Do you really have to throw it away? Can it be used for something else?
Luckily, there are several ways to make sourdough more sustainable and here, you’ll learn how to use, store and create incredible sourdough discard recipes the whole family will enjoy.
Sourdough discard is the portion of your starter that is removed and discarded before feeding what’s left in the jar. It can be at room temperature or come directly from the fridge.
The texture is less bubbly (if bubbly at all) when compared to fluffy active starter.
Sourdough discard is not active enough to make bread dough rise, and despite its name the “discard” does not have to be thrown away.
Many things! It’s extremely versatile and can be used in both sweet and savory recipes.
We love these Sourdough Blueberry Crumb Cake Bars; this soft and velvety Sourdough Banana Bread; and these highly addictive Puffed Gruyere & Thyme Crackers from my book Artisan Sourdough Made Simple.
FYI: Because sourdough discard does not have rising power, baking soda and/or baking powder can be added to boost the rise. When combined with sourdough, the acidity levels tenderize the final product. 
Here’s the thing: most bakers use sourdough discard right away.
But if life happens, explore the following options below and see what works best for you.
In the Fridge:
Some bakers collect and save their sourdough discard overtime in the fridge. It’s kept in a sealed, airtight jar. This method is great for those who bake several times a week but cannot commit to using the discard right away.
In the Freezer:
Other bakers freeze their discard for prolonged use (I don’t). In my experience, you tend to forget it about unless you’re really organized. But nevertheless, the discard can be frozen in a small container and defrosted overnight in the fridge.
At room temperature (70 F), sourdough discard should last about 1-2 days. Beyond that, it won’t go bad necessarily, it will just become more acidic as time goes on (especially in warm weather). Not ideal for sweet recipes.
In the fridge, it will keep for about a week or so, and in the freezer it will last indefinitely. 
This section is incredibly important.
If you’re reading chronologically, you already know what sourdough discard is, what it can be used for, how to store it etc.
But not all discard is created equal.
For baked goods with a mild, tangy depth of flavor similar to buttermilk, use sourdough discard that’s in relatively good condition.
What does that mean?
Your discard should smell tangy, but not putrid or rancid. It should look fresh, but not discolored with grey or pink spots. If there’s mold on it, just throw it away.
Here’s a real life scenario:
Let’s say you have about 1 cup of sourdough discard for pancakes. But you run out of time and can’t make them anymore. You put it in the fridge and go about your business.
A week later you’re ready to make the pancakes. But what does the discard look like now? Does it have a dark liquid on top? Does it smell like gym socks? Would it make to use it for pancakes?
Always follow your nose and use your judgement. If your discard doesn’t smell or look right, it’s most likely not.
Interestingly enough, many bakers actually have zero interest in sourdough discard recipes. It all boils down to what’s practical for the baker. Timing? Waste? Don’t like pancakes?
Here are a few tips to consider: Keep a smaller-sized starter to begin with. This way, you’ll discard less and use only what you need. Or, throw some in a jar (I use this one) and share some with a friend! 
FINAL THOUGHTS
Whether you’re trying new recipes or passing it on to friend, understanding sourdough discard is the key to its versatility and sustainability.
And don’t forget: because there are so many variables when it comes to sourdough, feel free to experiment and see what works best for you. I’d love to hear your tips as well!
Now go make some sourdough pancakes (recipe below)! It’s the most popular discard recipe on my blog.
MORE SOURDOUGH DISCARD RECIPES YOU’LL LOVE!
- Ultimate Sourdough Banana Bread (reader favorite!)
- Sourdough Blueberry Crumb Cake
- Sourdough Cinnamon Sugar Waffles
- Best Sourdough Zucchini Bread
*This post contains affiliate links. Thanks for the support, friends!
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Fluffy Sourdough Pancakes & Sourdough Discard FAQs Answered
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: (10x) 6-inch pancakes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Description
An easy, one-bowl recipe for fluffy homemade pancakes using leftover sourdough discard. The batter can be made overnight or on the same day- it’s up to you! This is the most popular sourdough discard recipe on my blog.
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all purpose flour, spooned and leveled
- 2 tbsp. (24 g) sugar
- 1/2 tsp. fine sea salt
- 2 tsp. baking powder
- 1 tsp. baking soda
Wet Ingredients
- 1 cup (240 g) sourdough starter (100% hydration, either leftover discard or bubbly)
- 2 large eggs
- 1 cup (240 ml) milk, plus more as needed
- 3 tbsp. (42 g) melted unsalted butter or oil, plus more to coat the skillet
To Serve
- Pure maple syrup
- Fresh berries
- Powdered sugar
Instructions
Overnight Preparation:
For thick and fluffy pancakes: Combine the wet and dry ingredients EXCEPT for the baking powder and baking soda. Whisk well, cover and chill overnight. The next day, sift the powders directly over the bowl and whisk again to combine. The texture should be thick, bubbly, and pourable. Add extra milk, 1 tbsp at a time, to thin out the texture if needed. Let the batter sit for at least 5 minutes to aerate; it should be nice and bubbly before using. The batter can be used cold.
For thin and fluffy pancakes: Add all of the ingredients together and chill overnight. No need to add the leavening agents separately.
Same Day Preparation:
Preheat your oven to 250 F.
In a large bowl, whisk the dry ingredients together. Add the wet ingredients. Whisk gently until a smooth batter forms; some lumps are ok.
In a large 10-inch skillet (cast iron or non-stick), melt a small pat of butter over medium-low heat. Swirl the pan around to coat.
Pour 1/3 cup of batter into the pan. Cook for 1-2 minutes, lowering the heat as needed. When the edges begin to puff up and bubbles appear on the surface, flip it over. Cook for another minute or so. Place the pancake onto a sheet pan and keep warm in the oven while you cook the rest.
To continue, use a scrunched up paper towel to wipe out the skillet. Add more butter if the pan gets too dry. Repeat the cooking process until you are finished with the batter.
To serve, stack the warm pancakes on a platter for your guests to help themselves. Have plenty of pure maple syrup, fresh berries and powdered sugar at the ready.
Keywords: homemade pancakes, fluffy sourdough pancakes, how to make pancakes, sourdough discard pancakes
Kat says
Good Morning I love your book and have made many recipes. They are amazing. We are having the thick and fluffy pancakes this morning. I have a questions. Sometimes the weight in grams does not equal the measurements; for example 1 1/2 leveled cups of King Arthur AP flour weighed in at 152 grams. Which measurement is more important in your recipes? I decided to go with the weight and added more to equal the 190 g called for in your recipe. Curious your thoughts. This happens a lot with spices particularly salt, and cinnamon. We are in Minnesota- wondering if that makes a difference?
Thank you! Your Cinnamon Raisin Swirl recipe is one of our family favorites. Going in the oven this morning.
Kat
★★★★★
Emilie Raffa says
Hi Kat! Great question. Please see my thoughts below!
The grams to volume conversion is not equivalent. It’s only approximate. With specifics to flour, we all measure differently.
For example, some might pack it down in the measuring cup, whereas others lightly spoon and level the flour. This makes a big difference. If you weighed these two examples, respectively, you’d get different amounts in grams. Not to mention, measuring cups vary in size too.
To streamline these variations, bakers typically follow a standard weight/volume conversion chart. The standard weight for 1 cup of flour is 120- 130 g.
When in doubt, especially in bread baking, go by weight. It’s more accurate and you’ll get better results.
Karla says
Do I use the discard firm the 3rd day or wait until the 7th day?!!
Emilie Raffa says
Karla, I typically do not recommend using the discard from starters that are not quite active yet. Oftentimes, it’s not in good condition (however there are always exceptions). In your case, for best results, I’d just wait until your starter is active (either on day 7 or beyond).
Sabrina says
thank you for so much discard inspiration! Makes me want to make some sourdough dough just for the discard
Sue says
My favorite was to use the discard is to add seasonings like thyme and rosemary and then fry a pancake size in PAM. No added flour or eggs. Just seasoned discard. These can then be frozen. I love the slightly sour flavor.
And thank you for “Artisan Sourdough Made Simple.” The directions are so clear and easy to understand.
Emilie Raffa says
Ooo, this sounds so good. And I’ve heard of this kind of savory pancake before (although the recipe in my head uses scallions, too!). I love that they can be frozen. Yum. Thanks for sharing, Sue!
Marie says
Hello, I have tried the sourdough discard cracker recipe from your book, and the crackers tasted great when they were fresh out of the oven. But the ones I stored in a container were stale (not crisp) the next day. Maybe the Ohio weather is too humid . Is there any way to prevent this ?
Emilie Raffa says
Hi Marie! Humid weather will definitely effect the texture of the crackers. And if they’re still slightly soft when they go into the container, they’ll just get stale. Next time, give them more time to cool on the sheet pan (they will continue to crisp) to be on the safe side.
Deborah Mas says
Emilie, can the dough for these crackers be frozen as you would pie crust or cookie dough?
Emilie Raffa says
Absolutely. Defrost overnight in the fridge.
Marlene Blevins says
Love this post Emilie! I use your Fluffy Sourdough Pancake recipe all the time, adding walnuts or pecans sometimes. When I make it for just my husband and me, I freeze the leftovers on a cookie sheet, then store them in a zipper freezer bag until needed. They warm up so nicely in the microwave oven, taste just freshly made. Other times I defrost them slightly, toast to a golden crisp and use as the bread in an egg and cheese open face sandwich. Next grocery trip, I’m getting some blueberries so I can try the Blueberry Crumb Cake Bars! Thank you for sharing all your expertise and knowledge with us, I use your book often in my sourdough baking!
Emilie Raffa says
Marlene, I’m so glad you’ve found it helpful. And your tips- love it! The idea of adding walnuts to these pancakes sounds really delicious and your egg sandwich is GENIUS. Thanks so much!
Rachel says
Super informative post!!! You make everything so clear. I do hate to waste the discard but never quite knew exactly what it was. It’s good know that it can be saved for a bit. I like the idea of saving some and giving to a friend. Thank you for your recipes. We want more!
Kylee says
Thank you for your recipes and your Cookbook. It was recommended to me earlier in the year and now I have a very healthy starter “Louy Grace”, I make Sourdough daily and use my discard. We love the Spelt Sesame Crackers, Cheese Thyme Crackers and the Yoghurt Skillet Flatbreads are a must. The Flatbreads make fantastic pizza bases and I love them with fennel seeds or cumin seeds and cooked with a little ghee and use lactose free yoghurt.
I look forward to trying the sweeter discard recipes.
For years I have not eaten bread due to incredible discomfort. I have now been diagnosed with IBS and am on a Low FODMAP food plan… and I can eat wheat Sourdough due to the fermentation process. It’s the fructan in wheat I cannot tolerate… so anyrate I am SO incredibly happy I can now eat Bread and unbeknown to you, you have been a big part of my journey. So again Thankyou for all your efforts. I appreciate very much. Kylee xxx
Emilie Raffa says
Kylee, ahhh this makes me so happy! Thank you so much for your kind words. Sourdough is honestly life changing. Enjoy the journey :) xx
Sue C says
So funny that this is your post today. I just posted my recipe for sourdough discard donuts with “black and white” cookie ganache. They are amazing! Hope you get a chance to check it out and tell me what you think! @want.and.knead
Live your recipes!
Emilie Raffa says
Sue, they look SO MUCH better than mine. Yum! My kids would’ve loved them. How did you like the buttermilk/sourdough texture?