Throwing away discard at each feeding is wasteful – and unnecessary! The tangy, fermented flavour of sourdough discard adds depth to sweet and savoury recipes. Here are some ideas to make the most of every drop:
- Pancakes & crêpes: Use discard for ultra‑fluffy pancakes or thin crêpes like the ones pictured. The natural acidity tenderises the batter and pairs beautifully with fresh fruit.
- Waffles: Replace part of the flour and liquid in your favourite waffle recipe with discard for extra crunch and flavour.
- Crackers & flatbreads: Mix discard with flour, olive oil and herbs, roll thin and bake until crisp. These make great snacks or cheese‑board accompaniments.
- Pizza dough: Add discard to your pizza dough for a tangy crust. With 2025’s sourdough pizza trend in full swing, you’ll be right on point
- Brownies & cakes: A little discard adds complexity and moisture to chocolate cakes or brownies. Try substituting ½ cup of starter for some of the flour and liquid.
We’ll share tested recipes on the blog. Keep a jar of discard in the fridge and label it with the date so you know which is freshest.
