Wait — You're Throwing Away Part of Your Starter?
If you're new to sourdough, the concept of "discarding" can feel wasteful and strange. You just got this living culture, you've been feeding it faithfully, and now you're supposed to throw some of it away? Every single time?
Here's the good news: discard doesn't have to go in the trash. And once you understand why discarding is necessary, it becomes a natural part of your sourdough rhythm.
Why Do You Need to Discard?
Every time you feed your starter, you add fresh flour and water. If you never removed any starter before feeding, the volume would double with every feeding — quickly filling your jar, then your bowl, then your entire refrigerator.
Beyond volume control, removing a portion before feeding also prevents the buildup of excessive acid, which can slow fermentation and make your bread too sour. Discarding keeps the microbial environment balanced and your starter performing at its best.
Learn more about the mechanics of feeding in our guide: What is the 1:1:1 Feeding Ratio?
How Much Should You Discard?
A standard practice is to keep 50–75g of starter before each feeding, discarding the rest. So if you have 200g of starter, you'd discard about 150g and keep 50g to feed.
You can adjust based on how much starter you need for baking — if you're planning to bake tomorrow, you might keep more and build up your starter with a larger feeding.
What Can You Do With Sourdough Discard?
Discard is unfed starter — it's less active than a freshly fed starter, but it's packed with flavor. It's perfect for recipes that don't rely on the starter for leavening (or where you supplement with a little baking powder or soda).
Top Sourdough Discard Recipes
- Sourdough Pancakes — Fluffy, tangy, and endlessly satisfying. Mix discard with egg, milk, butter, and a pinch of baking soda.
- Sourdough Crackers — Thin, crispy, and perfect for snacking. Just roll out the discard thin, season, and bake at high heat.
- Sourdough Waffles — A weekend classic. Use discard as the base and add baking powder for lift.
- Sourdough Pizza Dough — A naturally leavened pizza dough with unbelievable chew and flavor.
- Sourdough Banana Bread — Add half a cup of discard to your favorite banana bread recipe for extra depth.
- Sourdough Focaccia — Dimpled, olive-oil-soaked, and spectacular.
Get more inspiration on our Sourdough Recipes page.
Can You Store Discard?
Yes! Keep discard in a separate jar in the refrigerator. It can be stored for up to one to two weeks before using. Just let it come to room temperature before adding to recipes. Some bakers keep a dedicated "discard jar" and add to it with each feeding, using it as needed throughout the week.
Is Discard From a Heritage Starter Better?
Absolutely. Because our heritage starters have developed complex microbial communities over decades or centuries, even the discard carries more flavor than a young starter's. Your sourdough pancakes will taste noticeably more interesting when made with the discard of a 900-year-old culture than a week-old starter.
For a complete overview of the discarding process and tips from our bakers, visit our Discarding guide.