Sourdough discard pancake recipe (2024)

FAQs

What can I do with all the sourdough discard? ›

Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.

The acidity of the sourdough discard helps prevent tough gluten strands from forming. This results in tender and moist baked goods! When discard is coupled with a long ferment, it can aid in digestion and help the nutrients to be more bioavailable to our bodies.

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

Sourdough discard bread combines sourdough discard with either active-dry or instant yeast, resulting in a quicker proofing times. In contrast, sourdough bread relies solely on an active sourdough starter for leavening.

You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe. Use older discards in more savory recipes.

If you didn't discard a portion of your starter each time you feed it, two things would happen: Your starter would grow to an enormous, unmanageable size. Your starter would likely become more and more inhospitable to the bacteria and yeast we want as the mixture would become ever more acidic.

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

I prefer to use my discard within 7 days of keeping it in the fridge, otherwise, you risk too much sour flavor! To use sourdough discard that's been stored in the fridge, place it on the counter to warm up for 2-3 hours before using.

Sourdough discard will last indefinitely when stored in the fridge, but the longer it sits, the sourer it becomes. Therefore, I like to use my discard within 2 weeks.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

What happens if you bake sourdough starter discard? ›

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately. The discarded starter's flour is already fermented and it adds sourdough flavor to the recipe.

Because it's really just replacing some of the recipe's water and flour, unfed sourdough starter discard (cold from the fridge in your sourdough starter discard cache or at room temperature) works perfectly.

One of the amazing benefits of sourdough discard is that you can use it to create new starters, which are known as levains. These off-shoots from the mother starter can be used to experiment with different types of flour or given as a gift – there's nothing quite like sharing an entire ecosystem with your loved ones.

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

Can you add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

Room temperature sourdough discard should be used, refrigerated, or thrown away after 36-48 hours. Sourdough discard can be kept in the fridge for weeks, BUT it continues to get sourer as time passes.