FAQs
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.
Is eating sourdough discard good for you? ›
Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.
What does baking soda do to sourdough? ›
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.
How to tell if sourdough discard is bad? ›
You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.
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.
Can you feed sourdough starter without discarding? ›
If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).
Can you bring sourdough discard back to life? ›
Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.
What is the difference between sourdough discard and sourdough starter? ›
Only a small portion of the sourdough starter is reserved and fed during each feeding, the rest is referred to as discard, since typically it is thrown away. In efforts to reduce waste, discard is often collected from multiple feedings and stored in the fridge until enough is allotted to be used for discard recipes.
When should you not eat sourdough bread? ›
As a general rule, you should throw out a loaf of sourdough bread when it shows visible signs of mold, when it has an unpleasant odor, or when it doesn't taste right. At this point, mold may be contaminating the bread below the surface, even if you can't see it.
Why do you put vinegar in sourdough bread? ›
There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.
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.
Why do you add salt to sourdough bread? ›
Salt is an integral part of bread, whether it be sourdough or commercially yeasted breads. Salt will slow the fermentation down slightly, but not enough to actually affect the rise of your sourdough. It regulates the yeast's activity, ensuring fermentation doesn't happen too quickly.
Why does my sourdough discard smell like alcohol? ›
This is very common. If you smell it, you will smell that it is alcohol, a common byproduct of the yeast when it has consumed all of the available food.
What happens if you don't discard sourdough starter? ›
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 you use a 2 week old sourdough discard? ›
I don't recommend using starter discard from the fridge to make sourdough bread. Why? The discard could be sitting in the fridge for several days, up to 2 weeks, which is far too long without feeding in an environment that's too cold.
Can I use sourdough starter after 1 day? ›
Allow to sit of for 4-12 hours before using in a recipe, once it has about doubled in volume. If not using for baking, feed about 12-24 hours after last feeding or place in the fridge.
How quickly do you need to use sourdough discard? ›
I recommend keeping sourdough discard for up to one week. After that point, there is a higher risk of bad bacteria or mold growing. How often should I feed my sourdough starter? I recommend feeding your starter at least once per week.
Can you use 2 day old sourdough discard? ›
The simple answer is, you can keep sourdough discard in the fridge indefinitely, however the quality and flavor of the discard will change and even deteriorate over time.
What to do with the first sourdough discard? ›
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.
