What You Need to Know about Sourdough Starter Discard

Sourdough discard is a portion of the sourdough starter that is removed before feeding it in order to manage the starter's growth and refresh the acidity levels. The discard is not active enough to leaven bread, but you can use it in other recipes from pancakes to cookies; it's nothing more than flour, water, and beneficial microbes.

Aran stores sourdough discard in a labeled glass jar in the refrigerator, adding to it after each starter refresh. It can stay in the refrigerator for as long as it doesn't spoil. It will develop hooch (the liquid on top when it becomes hungry and needs feeding), which will add a lot of tangy flavor to a recipe. Simply stir the hooch back in every time you add discard to your jar. Your discard is bad when the hooch on top turns dark or if you see any pink or gray spots (mold), or if it smells rotten.

Baking with the discard from your sourdough starter is as simple as whisking it in and baking. You will come across recipes that call for the discard to still be bubbly (having just been fed), referred to as an active discard. This is necessary when the batter needs leavening or significant rise and will often require proofing. Most baked goods using discard call for the one sitting in your fridge (inactive discard). Either way, once you realize the benefits of using discard in your baked goods, you’ll never think about discarding your discard again.