Sourdough Discard: From Waste to Wonder If you're nurturing a sourdough starter, you've likely faced the same dilemma: what do I do with all this discard? While it may seem like just a byproduct to throw away, sourdough discard is actually a flavorful, versatile ingredient that can add depth to many dishes. Sourdough discard is simply the portion of starter removed before feeding, to keep the microbial population in balance and maintain a healthy rise. Removing the discard makes room for fresh flour and water, so your starter stays active and manageable. Even though it may not be active enough to leaven bread on its own, it’s still rich with flavor and can boost texture, complexity, and even nutrition in other recipes. From pancakes and crackers to cookies and pizza dough, discard can be used in savory and sweet recipes. It also reduces food waste, giving you more bang for your buck from your flour and your starter efforts. Don’t have time to bake today? No worries— sourdough discard stores well in the fridge for up to a week or it can be frozen in batches for future use. Use a labeled jar in the fridge or a zip-top bag in the freezer to keep things tidy and dated. | 
