Sourdough Discard Use

What is your favorite use of sourdough discard?

I’m getting the itch to start a sourdough but I hate waste.


I fill it into a jar, refrigerate it, and when the jar gets quite full, I use it for a so-called “detritus” bread.
But perhaps I should state that I use a firm starter, so the waste, or discard, only occurs on the 3-4 days when I refresh it before baking.

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I like sourdough waffles, but I rarely have them because I don’t discard any starter. I keep my starter in the fridge and feed it only when I want to use it (usually that’s probably once every 2 weeks, but I have gone longer without feeding it, and it’s always been fine).

Here’s another no-waste method:


Detritus bread? New to me.


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Well, I’m in Paris right now, so I don’t have my recipes at hand. But, as I mentioned, I use a firm starter. The recipe came from Maggie Glezer. It’s available somewhere on the website. The firm starter method produces much less discard than the wet starter method. But the discard that is produced, I save in a jar in the refrigerator. When the jar gets fairly full, I take 200-300 grams of the discarded starter, mix it with about 500 grams of fresh flour, I’m not sure how much water, but probably 300 grams, about 14 grams of salt, then let it rise overnight in a cool place. I let it come to room temperature, fold it once or twice, leave it in a couche for a couple of hours, then bake it in a hot covered pot. 30 minutes covered, then 20 minutes uncovered.

I use the discard mainly to make pizza crust. I use this recipe, but usually add more water and more interesting flours. Sourdough pizza

I adore the book Sourdough by Sarah Owens and I just recently bought her newest book, Heirloom. She has many recipes using sourdough discard. So far, I’ve made the thumbprint cookies and an upside down fruit cake. Both have been a huge hit!

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