Sourdough bread is this amazing crusty fermented starter artisan bread that can be made at home. In order to make sourdough bread you need a sourdough starter. And with sourdough starter comes sourdough discard (a good thing). Discover 21 amazing sourdough recipes including bread, waffles, crackers and so much more.
What Is Sourdough Discard?
Sourdough discard is the amount of sourdough starter you need to remove or “discard” everyday or weekly depending on the age and storage of your sourdough starter. You discard this amount to add more flour and water to feed your sourdough starter and allow it to grow and ferment. Sourdough discard can be disposed of or it can be used in some pretty delicious recipes.
Unfed Sourdough Recipes
When a sourdough discard recipe asks you to use unfed sourdough. It is referring to the sourdough discard you remove before adding more flour and water to your sourdough bread starter. Most discard recipes will use unfed sourdough. Which is perfect because you can discard your amount (save it), feed your starter and bake with the discard. So there is no waste. Just yummy baked goods.
Sourdough Starter
A sourdough starter is the basis of your sourdough bread or sourdough baking. It is a simple mixture of filtered water and flour that ferments creating yeast and the “sour” flavor that sourdough is named for. You can find more information on sourdough starters in our sourdough bread beginners guide.
What To Make With Sourdough Starter
The amazing thing about sourdough starter is you can use it in more than just baking bread. You can add sourdough starter to cinnamon buns, crackers, bagels, pizza dough and so much more.
Sourdough Bread Recipes
If your main goal with your sourdough starter is to make sourdough bread then you need to checkout our sourdough bread beginners guide which includes 12 easy to make sourdough bread recipes including a gluten free recipe.
Sourdough Discard
In an effort to help you spread the sourdough love and embrace homemade we have compiled a wide collection of sourdough discard recipes that are sure to fit your needs.
We are including some gluten free sourdough discard recipes in our discard recipes collection because honestly this is what we make at home and we feel it should be included for those that are gluten sensitive. Just because you can’t have something doesn’t mean there aren’t amazing alternatives for you to try.
While writing this article I was thinking about all the ways you could make an additional income from homemade sourdough. Which is perfect for bakers, makers and stay at home moms. First off sourdough starters can be sold. And your sourdough discard can be created into its own starter and fed. You can also sell all your yummy sourdough discard baking at your local farmers market or by word of mouth or specialty order. Homemade items sell well and food is better when shared.
Sourdough & Other Recipes:
Sourdough Bread A Beginner’s Guide
7 Amazing Beginner Bread Recipes
7 Beginner Homemade Jam Recipes
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Technically, sourdough discard has the same benefits as sourdough starter, since they are both wild yeast ferments. In terms of beneficial lactic acid bacteria, natural yeasts acetic acid and colonies of microbes, they are both full of them.
Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.
The answer is to store it like you would the sourdough starter itself. A clear, straight-sided container is perfect for the job. You can see into the container without having to open it, and the straight sides allow you to estimate the growth (or not) of the discard more accurately.
You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.
Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.
If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.
I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.
I keep my starter jar very clean by scraping down the sides and wiping the rim every time I feed it, so I transfer it to a clean jar once every few weeks. If you keep a very messy starter jar you may want to transfer it to a clean jar more frequently. The only thing that can really kill your starter is mold.
It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.
*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.
It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.
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.
I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.
Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.
As long as your sourdough discard isn't growing mold or bad bacteria, you can take a small portion out and feed it several days in a row to get it back to being a bubbly, strong, active sourdough starter.
I don't recommend using starter discard from the fridge to make sourdough bread. Why? The discard could be sitting in the fridge for several days, up to 2 weeks, which is far too long without feeding in an environment that's too cold.
Think about it, your sourdough starter is ALIVE! Just like your plants... So if you don't feel like baking, and you're looking for a way to use up some extra discard without wasting it, try using some diluted sourdough discard to water your plants and give them a nutrient boost.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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