38 Sourdough Discard Recipes That Are Truly Delicious (Savory + Sweet) (2024)

FAQs

Is eating sourdough discard good for you? ›

Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion. It's also a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

6. Just add water for softer sourdough. The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.

Consuming too much sourdough bread, like any food, can have negative effects. It's important to enjoy it as part of a balanced diet. Overconsumption can lead to: Excess Calorie Intake: Bread is calorie-dense, and eating too much can contribute to weight gain.

All-purpose Flour

It strikes a perfect balance of softness and structure, making it an ideal choice for various recipes. Due to its wide availability and affordability, all-purpose flour is often my top recommendation for creating and maintaining a sourdough starter.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Can I leave sourdough discard out overnight? ›

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.

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week.

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

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.

A pinch of baking soda can also make your bread taste better by neutralizing some of the acid. In a way, it "sweetens" your bread, Cultures for Health says. Because baking soda is alkaline, so it balances out the acidity (which is what makes your bread taste more sour).

No, it's not advisable to eat raw sourdough starter. While some people claim to have healed their gut problems by eating probiotic rich sourdough starter, it's not really advisable. Raw sourdough starter contains uncooked flour which can harbor harmful bacteria among other things.

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

Eating sourdough bread can help to improve the diversity of gut bacteria, which can lead to improved immune function.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.