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Some Disarded Sourdough Starter Recipes

Many methods of feeding sourdough, including some on our web page, have you feed your starter twice a day, discarding half the starter before you feed it. The reason for this is pretty simple - if you aren't using your starter and you feed it enough to double it in size twice a day, in 10 days you can go from a teaspoon of starter to a swimming pool full. And 12 hours later, you'll have two swimming pools full, really sore arms, and a truly annoyed neighbor.

As a result, there is a fair amount of interest in ways to do something with the discarded starter. One thing is to save it in another container, perhaps in the fridge, until you have enough to do something with. And this page is about those "somethings".

Before we get into that, this might be a good time to mention that there are ways of caring for a starter that have little, or no, wastage. We discussed that in a recent blog post and the Mike's (more or less) Weekly Baking Tips newsletter. (You can subscribe to the newsletter on our Subscribe page.) The article is in the 2019-08-12 Blog post.

Here are a few of our favorite sourdough discard recipes, we hope you enjoy them!

Blueberry Sourdough Muffins
Carrot Pineapple Sourdough Cupcakes
New itemLavash Crackers
Sourdough Pizza With Discarded Starter
New itemPancakes Made With Discarded Starter
New itemWaffles Made With Discarded Starter

2 thoughts on “Discarded Starter Recipes”

  1. to avoid making any starter that needs to be discarded:
    use as much starter as neede for your current recipe, adding flour and water the night before as needed, BUT the important part is – when adding the starter to the dough, DO
    NOT scrape out the jar/container, but cover it tightly and put it back in the fridge.
    Then, when you want to make another recipe and you need, say, 150 grams of stsrter,
    add 75 gm flour +75 gm water to the reserved bottle from last week, or whenever – let it mix with the scrapings overnight at room temp and by the morning you have the starter you need for your current recipe. You can repeat this as long as you want. It saves a lot of flour.

    1. Hi Charles,
      I certainly can’t argue with your experience, but I view that more as a last ditch starter recovery attempt than a reliable way of maintaining a starter. I talk about this in the Reviving A Sourdough Starter post. Most of the environmental issues with starter, such as drying out, growing mold, or becoming contaminated, happen on the surface of the starter and your approach is, basically, all surface.

      My preference is to maintain a reasonable amount of starter. I talk about that in the 2019-08-12 A No Discard Way Of Feeding Starter article.


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