How long sourdough discard keeps
Collect discard in a clean, lidded jar in the fridge at 3 to 5°C (37 to 41°F). Use it within about a week. It gets more sour as it sits, which suits crackers but can make pancakes taste sharp.
Treat discard like any other starter. If it grows fuzzy mould or develops pink or orange streaks, throw it out. Discard is raw flour, so don't taste the batter or dough before cooking.
Sourdough discard crackers
Recipe card
- Makes
- 2 trays
- Rest
- 30 minutes
- Bake
- 175°C / 350°F, 20 to 30 min
- Keeps
- 1 to 2 weeks airtight
| Ingredient | Weight |
|---|---|
| Sourdough discard | 200 g |
| Plain or whole wheat flour | 100 g |
| Olive oil or melted butter | 50 g |
| Fine salt | 4 g |
| Dried herbs, seeds or spices (optional) | 1 to 2 tablespoons |
- Mix everything into a firm dough. Add a spoonful of flour if it's sticky, or water if it cracks.
- Rest covered for 30 minutes so it rolls out more easily. Heat the oven to 175°C (350°F).
- Roll thin. Divide in two and roll each piece directly on baking paper to about 1 to 2 mm thick. Thinner means crisper.
- Cut and prick. Score into squares with a knife or pizza wheel and prick with a fork. Brush lightly with oil and sprinkle flaky salt.
- Bake for 20 to 30 minutes, turning the tray halfway, until golden and dry. Edges brown first; take off any finished pieces early.
- Cool completely on the tray and snap along the scores. Store airtight.
Sourdough discard pancakes
Recipe card
- Makes
- about 8 small pancakes
- Rest
- 5 to 10 minutes
- Pan
- Medium heat
- Best
- Eaten straight away
| Ingredient | Amount |
|---|---|
| Sourdough discard | 240 g |
| Egg | 1 large |
| Milk | 60 g |
| Melted butter | 25 g, plus extra for the pan |
| Sugar | 15 g |
| Salt | a pinch |
| Bicarbonate of soda (baking soda) | ½ teaspoon |
- Whisk discard, egg, milk, butter, sugar and salt until smooth.
- Add the soda last. Sprinkle it over and stir gently. The acid in the discard reacts with it and the batter will puff and bubble.
- Rest 5 to 10 minutes while the pan heats over medium heat.
- Cook spoonfuls in a lightly buttered pan until bubbles break on top and the edges look set, about 2 minutes, then flip for another minute or so.
- Check doneness. The centres should be cooked through with no wet batter, especially because they contain raw egg and flour.
More ways to use sourdough discard
- Waffles: the pancake batter works in a waffle iron with an extra 15 g of butter.
- Flatbreads: mix discard with flour to a soft dough, roll thin and cook in a dry, hot pan.
- Batter for frying: thin discard with cold sparkling water for a light, tangy coating.
- Add to a loaf: up to about 10% of the flour weight in discard adds flavour without changing the recipe much. Count its flour and water if you want exact hydration; see baker's percentages.
If you're producing more discard than you can use, keep a smaller starter and feed at a larger ratio, as described in the feeding guide.
Sourdough discard FAQ
How long does sourdough discard last in the fridge?
Use it within about a week, stored in a clean, lidded jar at 3 to 5°C (37 to 41°F). It gets more sour the longer it sits.
Can I use discard to make bread rise?
Not on its own. Unfed discard doesn't have the strength to raise a loaf. You can add up to about 10% of the flour weight to a loaf for flavour, with a ripe levain doing the rising.
Why do discard pancakes need baking soda?
The acid in the discard reacts with the soda and makes the batter puff and bubble, which gives the pancakes their lift.