Sourdough Discard Tortilla Recipe (2024)

FAQs

What is the best way to use sourdough discard? ›

Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.

Why do you discard sourdough starter? Bakers often ask us, “Do I really need to discard my starter?” And the answer is yes. Regularly discarding a portion of your starter and refreshing it with flour and water keeps the microorganisms in it healthy, happy, and thriving — and healthy starter translates to better bread.

Sourdough bread relies on the wild yeast in active sourdough starter to give the bread its rise, whereas sourdough discard bread uses discard and relies on commercial yeast.

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.

Where should I store my jar of sourdough discard? Store your discard in a jar in the refrigerator where it will continue to ferment, albeit very slowly, whereas at room temperature, it will ferment quickly and you will soon have very ripe discard on your hands that won't be useful for much of anything.

When in the process of making a new sourdough starter you should not save the sourdough discard. During the beginning stages of making a starter it is more susceptible to mold and other bad bacteria. You will want to wait until the starter is doubling in size and bubbling with each feeding.

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.

Yes, there are actually several health benefits to using sourdough discard in your cooking and baking. Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.

When creating a sourdough starter from scratch, my advice is to feed twice daily… each time, discarding HALF the volume just before you feed.

While it will smell different to a fed, active starter, it won't smell unpleasant. The discard should be fine in the fridge, however if it is displaying signs of mold or any pink or orange tinges then it has gone bad and needs to be tossed.

Can you pour sourdough discard down the drain? ›

You can put your sourdough discard either in the trash. or the compost, or you can use it in recipes. Don't put it down the drain.

Therefore, you can store discard indefinitely, but I suggest using discard within 1-2 weeks. Over time, the discard will become more sour-tasting as it continues to ferment and develop lactic acid. That's why I like to use fresh discard for more sweet recipes, and older discard for more savory recipes.

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 is Best Stored in the Fridge

Because sourdough discard is not as active as the starter you're feeding to use for bread making, and because you don't need it to be super bubbly and active, it's safest to keep it somewhere dark and cool where you don't have to worry about temperature fluctuations.

Freezing sourdough discard is a clever way to avoid waste and save it for future recipes. By preserving the discard, you can use it in various delicious dishes without feeling guilty about tossing it out.

Why You Must Discard Some of Your Sourdough Starter Before You Feed It. If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour. Let's say you start with 50g of flour & water on day 1.

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.

Its natural fermentation process can also contribute to a lighter, more tender texture in baked goods. Moreover, the lactic acid bacteria present in the discard act as a natural preservative, extending the shelf-life of the final product.

You can put your sourdough discard either in the trash. or the compost, or you can use it in recipes. Don't put it down the drain. If you have ever, like, tried to clean out a crusty sourdough starter jar, you know, that stuff turns to, like, basically cement.