If you’re just getting started with sourdough, one of the most confusing things is the concept of “discard.” Why are you told to throw part of your starter away especially when you’re trying to grow it? Isn’t that wasteful?
Here’s the truth: discard is NOT waste. It’s a natural, healthy part of the sourdough process. And once you understand why it’s important (and how to use it), you’ll never feel guilty tossing it again.
What Is Discard?
Sourdough discard is the portion of your starter that you remove before feeding it fresh flour and water. Every time you feed your starter, you need to discard some of it first; usually about half.
Why? Because your starter is a living culture. Without discarding, you end up with a huge amount of starter that’s weak, overly acidic, and hungry. Feeding a smaller portion keeps the balance of yeast and bacteria in check and makes your starter stronger with every feed.
💡 Beginner Tip: If you're feeding your starter daily, you’ll have discard daily too. It’s normal and actually a good sign that your starter is being maintained properly!
Why Discarding Is Important
Think of your starter like a fish tank. If you only change a tiny bit of water each day, the tank quickly becomes murky and the fish get sick. But if you regularly remove a good portion of the old water and replace it with clean, fresh water, your fish (and your tank!) thrive.
In the same way:
- Small or no discard = sour, sluggish starter
- Regular discard and feed = happy, active starter that grows and rises well
Discarding resets the balance of your starter, giving the yeast and bacteria a clean environment to grow in. If you skip it, your starter will start to smell off, stop rising well, or even develop hooch (a layer of liquid on top).
💡 Beginner Tip: Always discard before feeding unless your starter is very young (days 1-3). As it matures, daily discard becomes part of your rhythm.
Can You Save Discard?
Absolutely! Sourdough discard isn’t bad or unsafe, it just hasn’t been freshly fed. You can:
- Store it in the fridge in a sealed container for up to 7 days
- Use it in recipes that don’t rely on rise (think pancakes, muffins, crackers, and more)
- Even revive it later by feeding and refreshing if you want to bring it back to active life
This is a great option if you don’t want to bake every day but hate the idea of waste.
💡 Beginner Tip: Keep a labelled jar in the fridge just for discard. You’ll be surprised how quickly it adds up and how many great recipes it can fuel!
What Can You Do With Discard?
Here’s the fun part: discard is full of flavour, and it’s incredibly versatile in the kitchen.
You can use sourdough discard in:
- Crackers
- Crumpets
- Pancakes and waffles
- Muffins
- Cakes and banana bread
- Brownies
- Pizza dough
- Flatbreads and wraps
While discard doesn’t have the rising power of an active starter, it still adds a delicious tang and unique texture to baked goods.
👉 We’ve got a whole FAQ on using discard with recipes and ideas to get you started!
Want to Pause Baking?
If you’re not baking every day, you don’t need to throw out discard constantly. Here’s what to do:
- Give your starter a fresh feed.
- Let it sit at room temp for about 1 hour.
- Store it in the fridge with a loose-fitting lid.
- Feed once a week to keep it alive.
This slows down fermentation and reduces discard. When you’re ready to bake again, take it out, feed it a few times, and you’re back in business.
💡 Beginner Tip: Refrigerated starters can last for weeks with proper care. Just make sure to label the date of your last feed!
Final Thoughts
Discard isn’t waste, it’s part of what keeps your starter thriving. Whether you use it in delicious recipes or simply remove it to keep your starter strong, it plays a key role in every sourdough success.
So next time you scoop some out, don’t feel bad. Save it, cook with it, or store it for later. Your starter (and your baking!) will thank you.