If you’ve started baking sourdough bread at home, you already know the daily question: what should I do with all this sourdough discard? Instead of tossing it, you can turn that tangy, bubbly byproduct into tasty, zero-waste treats. Using sourdough discard not only saves money but adds depth of flavor to all kinds of recipes—from breakfast to dessert.
Below, you’ll find 12 easy, tested ways to use sourdough discard, each written in a short how-to format for quick reference.
Table of contents
- 12 Ways You Can Use Sourdough Discard
- 1. How to Make Sourdough Discard Pancakes
- 3. How to Cook Sourdough Waffles
- 4. How to Make Sourdough Crackers
- 6. How to Make Sourdough Pizza Dough
- 7. How to Make Sourdough Flatbreads
- 8. How to Use Sourdough in Bisquick Dumplings
- 9. How to Make Sourdough Chocolate Brownies
- 10. How to Bake Sourdough Muffins
- 11. How to Make Sourdough Pretzels
- 12. How to Make Sourdough Cinnamon Rolls
- FAQ: Using and Understanding Sourdough Discard
- The Takeaway: Waste Not, Want Not When it Comes to Baking
12 Ways You Can Use Sourdough Discard
Here are twelve things to make:
1. How to Make Sourdough Discard Pancakes
Time: 10 minutes
How-To: Combine 1 cup sourdough discard, 1 cup milk, 1 egg, and 2 tablespoons melted butter. Stir in 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, and a pinch of salt. Cook on a hot griddle until bubbles form on the surface. Flip once and serve with maple syrup or fruit.
2. How to Bake Sourdough Discard Biscuits
Time: 20 minutes
How-To: Mix 1 cup Bisquick or homemade baking mix with ½ cup sourdough discard and ¼ cup milk until just combined. Drop spoonfuls onto a baking sheet and bake at 425°F for 10–12 minutes until golden. Buttery, fluffy, and slightly tangy!
3. How to Cook Sourdough Waffles
Time: 20 minutes
How-To: Whisk 1 cup discard, 1 cup milk, 1 egg, 2 tablespoons oil, and 1 teaspoon vanilla. Add 1½ cups flour, 2 teaspoons baking powder, and a pinch of salt. Pour into a preheated waffle iron and cook until crisp. Great for freezing and reheating.
4. How to Make Sourdough Crackers
Time: 25 minutes
How-To: Mix 1 cup sourdough discard, 2 tablespoons olive oil, and your choice of herbs (rosemary, garlic, or sea salt). Spread thinly on parchment paper and score with a knife. Bake at 325°F for 20 minutes or until crisp.
5. How to Bake Sourdough Discard Banana Bread
Time: 60 minutes
How-To: Stir together 1 cup sourdough discard, 3 ripe bananas, ½ cup sugar, 1 egg, ¼ cup oil, 1 teaspoon baking soda, and 1½ cups flour. Pour into a greased loaf pan and bake at 350°F for 50–55 minutes. The discard gives extra moisture and a subtle tang.
6. How to Make Sourdough Pizza Dough
Time: 1½ hours
How-To: Mix 1 cup sourdough discard, 1½ cups flour, ½ cup warm water, 1 teaspoon salt, and 1 teaspoon yeast. Knead until smooth, cover, and let the dough rise for 1 hour. Shape into a crust, top with sauce and cheese, and bake at 475°F for 12–15 minutes.
7. How to Make Sourdough Flatbreads
Time: 15 minutes
How-To: Combine 1 cup discard, ½ cup flour, 1 tablespoon olive oil, and a pinch of salt. Roll into small rounds and cook in a dry skillet for 1–2 minutes per side. Serve warm with hummus or dips.
8. How to Use Sourdough in Bisquick Dumplings
Time: 15 minutes
How-To: Mix 1 cup Bisquick, ½ cup sourdough discard, and ⅓ cup milk to form a soft, doughy mixture. Drop by spoonfuls into simmering soup or stew. Cover and cook 10 minutes until fluffy and tender.
9. How to Make Sourdough Chocolate Brownies
Time: 35 minutes
How-To: Melt ½ cup butter with 1 cup sugar and ½ cup cocoa. Stir in 1 cup sourdough discard, 2 eggs, and 1 teaspoon vanilla. Add ½ cup flour and bake at 350°F for 25–30 minutes. Moist, fudgy, and rich with tangy depth.
10. How to Bake Sourdough Muffins
Time: 25 minutes
How-To: Stir together 1 cup discard, 1½ cups flour, ½ cup sugar, 1 egg, ½ cup oil, and 1 teaspoon baking soda. Add fruit or chocolate chips. Spoon into muffin tins and bake at 375°F for 18–20 minutes.
11. How to Make Sourdough Pretzels
Time: 1 hour
How-To: Combine 1 cup of discard, 2 cups of flour, ¾ cup of warm water, 1 tablespoon of sugar, 1 teaspoon of yeast, and 1 teaspoon of salt. Let it rise for 45 minutes. Shape into pretzels, briefly boil in water and baking soda, brush with egg, sprinkle with salt, and bake at 400°F for 12–15 minutes.
12. How to Make Sourdough Cinnamon Rolls
Time: 1½ hours
How-To: Mix 1 cup discard, 2½ cups flour, ½ cup milk, ¼ cup sugar, ¼ cup melted butter, 1 egg, 1 teaspoon yeast, and a pinch of salt. Let rise until doubled. Roll out, fill with butter, brown sugar, and cinnamon, slice, and bake at 375°F for 20–25 minutes. Drizzle with glaze.
FAQ: Using and Understanding Sourdough Discard
Sourdough discard refers to the portion of starter that is removed before feeding the remaining culture with fresh flour and water. It’s simply unfed starter—still full of beneficial yeast and bacteria—but no longer active enough to raise bread on its own. Rather than waste it, you can use sourdough discard in recipes for extra flavor and mild tang.
Yes! Cold discard works fine in most recipes. If it’s very thick, let it sit at room temperature for 10–15 minutes or stir in a teaspoon of water.
Store discard in a sealed jar in the fridge for up to one week. You can also freeze it in labeled containers for up to three months.
According to experts at the Mayo Clinic, sourdough is rich in natural probiotics and partially fermented flour, which can be easier to digest than regular flour. While baking kills live cultures, you still get that great flavor and texture.
Yes. The grayish liquid (called hooch) is just harmless alcohol from fermentation. Stir it back in or pour it off if you prefer a milder taste.
Absolutely. Combining old and new discard keeps the consistency even and ensures nothing goes to waste.
Discarding keeps your starter manageable. Without regular removal, the jar would overflow, making your starter weak or sluggish.
Yes. If you have time to bake later, you can feed the discard to refresh it into an active starter again.
The Takeaway: Waste Not, Want Not When it Comes to Baking
Sourdough discard doesn’t belong in the trash—it belongs in your kitchen rotation. Once you understand what it is and how versatile it can be, you’ll never waste it again. With a few simple tricks, your sourdough journey can be flavorful, frugal, and endlessly creative.
