26 Sourdough Discard Recipes

Sourdough’s unique tangy flavor comes from fermenting the dough, which also helps it rise. Most bakers keep what’s called a sourdough starter, which is a batch of already fermented dough with active (sometimes wild) yeast that needs to be fed with more dough to stay alive. Feeding your starter often requires you to get rid of some of your existing starter to make space in the container you’re storing it in. While you’re ideally supposed to make a new loaf of bread with some of that starter, many bakers simply throw out what’s called the sourdough discards. However, there are countless great recipes (that aren’t bread) you can make with sourdough discards. Here are some of our users’ best.