Julie Clark
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Sourdough Discard Recipes: 16 Tested Ways to Use Your Starter
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Don’t toss it. These 16 sourdough discard recipes turn leftover starter into fluffy pancakes, 90-minute rolls, sandwich bread, focaccia and pizza dough.
Sourdough discard is too good to throw away. The starter you remove from the jar before feeding can be used to make everything from waffles and sandwich rolls to homemade pizza dough. Discard adds flavor and tenderness but it needs baking powder, baking soda, or yeast to help things rise. With these sourdough discard recipes, there’s no need to wait for your starter to be bubbly and active.
I keep a jar of sourdough discard in my fridge throughout the week, and by the weekend, there’s usually plenty to use. These are some of our favorite ways to put that extra starter to work, with recipes for breakfast, dinner, and everything in between.
Quick Look: Sourdough Discard Recipes
- What it is: unfed sourdough starter removed before a feeding
- What it does in a recipe: adds tangy flavor and a tender crumb; the rise comes from baking powder, soda, or yeast
- Do I need an active starter? No. Every recipe in the list below works with discard straight from the fridge
- How to store it: a sealed jar in the fridge
- Where to start: Sourdough Pancakes in One Bowl, our most-made discard recipe by far
What is sourdough discard?
Sourdough discard is the portion of starter you remove before feeding it fresh flour and water. If you never removed any the starter would get too acidic to stay healthy. Discard is still full of flavor, it just isn’t at its peak for raising a loaf of bread on its own.
If you don’t have a starter yet, my guide on how to make sourdough starter walks you through it day by day.
Sourdough Discard Breakfast Recipes
Breakfast is where most of my discard goes, and it’s the easiest place to start.
1. Sourdough Pancakes in One Bowl
If you only make one recipe on this list, make these. Everything mixes in a single bowl, and readers have loved them for years.
2. Whole Wheat Sourdough Pancakes
Same cozy weekend breakfast, with whole wheat flour for a heartier, nuttier flavor.
3. Sourdough Pumpkin Pancakes
Our fall version, with pumpkin and warm spices folded into the batter.
4. Sourdough Waffles
Crisp outside, soft inside, and a great way to use a bigger portion of discard. Make a double batch and freeze the extras for school mornings.
5. Sourdough Discard Scones
Tender, buttery scones with a hint of tang that balances the sweetness.
6. Sourdough Discard English Muffins
Cooked on the griddle, with all the nooks and crannies you want for butter and jam.
7. Sourdough Discard Cinnamon Rolls
The quick version: discard for flavor plus yeast for lift, so you aren’t waiting overnight. Soft, gooey, and frosted while they’re still warm.
Sourdough Discard Bread and Roll Recipes
These use discard plus a little yeast or baking powder, so you get homemade bread without babysitting a starter.
8. Quick Sourdough Rolls
Soft, fluffy dinner rolls in about 90 minutes, mostly hands-off, with no active starter needed. Use bread flour for a chewier roll or all-purpose for a softer one.
9. Sourdough Discard Sandwich Bread
A soft everyday loaf that slices clean for lunches and toast. I bake this when the discard jar is overflowing.
10. Sourdough Discard Whole Wheat Bread
A heartier whole wheat sandwich loaf with mild sourdough flavor. Great for grilled cheese.
11. Sourdough Discard Hamburger Buns
Homemade buns that hold up to burgers, pulled pork, and sloppy joes. Bake a batch for your next cookout.
12. Sourdough Discard Biscuits
Buttery biscuits for breakfast sandwiches or a bowl of sausage gravy. The discard adds a little tang that plain biscuits don’t have.
Sourdough Discard Dinner Recipes
13. Sourdough Discard Pizza Dough
Our Friday night favorite. It works for a sheet pan pizza or a couple of rounds.
14. Sourdough Discard Focaccia
A golden, olive oil focaccia for soup night, sandwiches, or a Italian bread basket.
Sourdough Discard Baking and Dessert Recipes
15. Sourdough Discard Pumpkin Bread
A moist, spiced pumpkin loaf that’s perfect for fall gifting.
16. Sourdough Pie Crust
A flaky, easy-to-roll crust for every pie on the Thanksgiving table.
Tips for Baking with Discard
- Weigh it. Discard settles and separates, so a kitchen scale gives you more consistent results than a measuring cup. 1 cup weighs about 250 grams.
- Stir before measuring. If a layer of gray liquid (hooch) forms on top, stir it back in for more tang or pour it off for a milder flavor.
- Toss it if it’s off. Pink or orange streaks or fuzzy mold mean the discard has spoiled. Throw it out and start over.
- Use it cold. Unless the recipe otherwise states, you can use discard straight from the fridge.
