Sourdough Discard Recipes

I used to feel guilty every time I dumped sourdough discard down the drain. That’s a lot of perfectly good fermented flour just… wasted. Then I learned you can actually use it to make stuff that tastes really good, and now I keep a jar in my fridge specifically for discard recipes. Turns out, that tangy leftover starter is useful for way more than I thought.

The best part about cooking with sourdough discard? You’re not waiting for anything to rise. The discard is already active and flavorful, so you can mix it into pancakes, crackers, or flatbread and have something ready fast. No more guilt about waste, and you get to eat something delicious. Win-win. For more breakfast ideas, check out our Breakfast Recipes collection.

Sourdough Discard Recipes: What It Is and How to Use It

Sourdough discard is the portion of your starter that you remove before feeding it. When you maintain a sourdough starter, you need to feed it regularly with fresh flour and water. But before you do that, you take some out—otherwise your starter would grow exponentially, and you’d have buckets of the stuff everywhere.

That removed portion is the discard. It’s still active, still fermented, and still has that characteristic tangy flavor. But it’s not at peak strength for making bread rise, so most bread recipes won’t work well with it. However, it’s perfect for recipes where you want flavor without relying on the starter to do all the leavening work.

How to Store Sourdough Discard

Store the discard in an airtight container in the fridge. It keeps for about a week, sometimes up to 10 days if your fridge is cold enough. I keep mine in a jar and just add to it every time I feed my starter. By the end of the week, I have enough saved up to make a batch of something.

If you want to keep it longer, freeze it. Pour the discard into ice cube trays, freeze, then transfer the cubes to a freezer bag. Each cube is roughly 2 tablespoons, which makes measuring easy when you’re ready to use it. Frozen discard keeps for about 3 months.

Before using refrigerated discard, give it a stir. Sometimes liquid (hooch) separates on top. That’s normal—just stir it back in. If it smells really off or shows mold, toss it and start fresh.

Easy Sourdough Discard Flatbread

This is my go-to discard recipe. Flatbread comes together fast, tastes great, and works with basically any meal. You can eat it with hummus, use it for wraps, or just tear off pieces and dip it in soup.

Ingredients

• 240 g (2 cups) all-purpose flour
• 60 g (1/2 cup) whole wheat flour
• 113 g (1/2 cup) sourdough discard
• 56 g (1/4 cup) plain yogurt
• 8 g (1 1/2 tsp) salt
• 10 g (2 tsp) baking powder
• 113 g (1/2 cup) water

How to Make It

Mix the dough: Combine all ingredients in a bowl. Stir until no dry flour remains. Cover and let rest for 15 minutes. This rest period hydrates the flour and makes kneading easier.

Knead: Turn dough onto a lightly oiled surface and knead for about 5 minutes until smooth and elastic. It should be soft but not sticky. If it’s too sticky, add a tiny bit more flour.

Divide and shape: Cut dough into 8 equal pieces. Roll each into a ball, and cover with plastic wrap. Take one ball at a time and roll it into a 6-inch circle with a floured rolling pin.

Bake: Preheat oven to 500°F (260°C). Line two baking sheets with parchment paper. Arrange 4 flatbreads per sheet. Bake one tray at a time for 3-5 minutes per side, flipping halfway. For extra color, broil for 1 minute per side.

Steam: Transfer baked flatbreads to a bowl lined with a clean towel. Wrap them up and let them steam for 5 minutes. This keeps them soft and pliable instead of crispy.

Other Ways to Use Sourdough Discard

Sourdough Discard Recipes for Pancakes

Mix discard with flour, eggs, milk, sugar, baking powder, and salt. Cook like regular pancakes. The discard adds a subtle tang and makes them extra fluffy. I make these every weekend now instead of buying pancake mix.

Crispy Crackers

Mix discard with flour, olive oil, and salt. Roll thin, cut into squares, and bake at 350°F until crispy. These are addictive. I make a batch, and they’re gone in two days. Great with cheese or just as a snack.

Waffles

Similar to pancakes but cooked in a waffle iron. The discard gives them that slightly tangy flavor that works really well with maple syrup. Crispy outside, soft inside. For more breakfast inspiration, try our High-Protein Cottage Cheese Pancakes.

Quick Pizza Dough

Use discard as part of your pizza dough. It won’t make the dough rise like active starter would, but you can add regular yeast for that. The discard just adds flavor and makes the crust chewier.

Tips for Cooking with Discard

• Don’t expect it to rise bread on its own. Discard isn’t strong enough to leaven bread by itself. Use baking powder, baking soda, or regular yeast if you need rise.
• Adjust liquid in recipes. Discard adds moisture, so you might need less milk or water than usual.
• Taste varies. Older discard is more sour. Fresh discard is milder. Adjust based on your preference.
• Start simple. Try pancakes or flatbread before attempting more complex recipes. Get a feel for how discard behaves.
• It freezes well. Don’t feel pressured to use it immediately. Freeze it and use it when you’re ready.

What to Serve with Sourdough Discard Flatbread

• Best Quinoa Salad—Light and fresh, perfect pairing
• Grandma’s Classic Chicken Soup—Great for dipping
• Tomato Gravy Recipe—Rich sauce that complements the bread
• Hummus, tzatziki, or any dip you like
• Use as wraps for grilled chicken or vegetables

Storage and Reheating

Store flatbreads in a sealed plastic bag at room temperature for up to 3 days. Don’t refrigerate—they’ll dry out. For longer storage, freeze them with parchment paper between each flatbread so they don’t stick together.

To reheat, warm in a dry skillet for 30 seconds per side. Or wrap in foil and heat in a 300°F oven for 5 minutes. Microwaving works but makes them a bit chewy—a skillet is better.

Common Questions

What can I make with sourdough discard?

Pancakes, waffles, crackers, flatbread, muffins, quick breads, pizza dough, biscuits, and even brownies. Basically anything that doesn’t require the starter to do the leavening work. Use baking powder or yeast for rise, and then discard for flavor.

Why can’t you use sourdough discard after 7 days?

You can, but it gets more sour and may develop off flavors or mold. After a week, the fermentation has continued long enough that unwanted bacteria can start growing. If it smells fine and looks clean, it’s probably okay. But fresher is better.

How long will sourdough discard last in the fridge?

About 7-10 days in an airtight container. Check for mold or bad smells before using. If liquid (hooch) forms on top, just stir it back in. That’s normal.

What is sourdough discard good for?

Adding flavor and moisture to baked goods without the wait time of using active starter. It’s pre-fermented, so you get that tangy taste immediately. Perfect for quick recipes where you don’t want to wait hours for dough to rise.

Bottom Line

Sourdough discard isn’t waste—it’s an ingredient. Instead of dumping it, use it to make pancakes, flatbread, crackers, or dozens of other things. The flavor is already there, so you’re just adding it to recipes that would normally be plain. An easy way to reduce waste and eat better food.

Start with something simple like the flatbread recipe above. Once you see how easy it is, you’ll find yourself looking for excuses to use discard instead of trying to avoid it. Save it, freeze it, or use it fresh—just don’t throw it away. For more creative recipes, explore our Healthy Recipes Guide.