Updated: Feb. 06, 2024
Try these sourdough discard recipes the next time you feed your starter—so you don't have to waste the excess!
If you’re one of the thousands of people who has recently started baking sourdough bread, you know that feeding the starter—and discarding some of it—is part of the process. But caring for your sourdough starter doesn’t have to be wasteful. From cookies to pancakes, there are many sourdough discard recipes that can help you use up your extra starter.
On This Page
What Is Sourdough Discard?
Sourdough discard is the portion of sourdough starter that you remove during the feeding process. To feed your starter, you discard half of it and then add 1/2 cup flour and 1/2 cup water for every 1/2 cup of remaining starter.
As our guide to making a sourdough starter explains, removing half of the starter keeps the flour and water to a minimum while keeping the yeast from competing for food. It also prevents you from ending up with a massive amount of starter!
Taste of Home
What to Do with Sourdough Discard
Just because you remove excess starter during feedings doesn’t mean you actually have to physically discard it. You can keep your sourdough discard in a covered jar in the refrigerator and incorporate it into other baked goods—try sourdough pizza crust, waffles, cinnamon rolls and the sourdough discard recipes listed below.
The discard will add a tangy, acidic flavor to your recipes. For a stronger flavor, mix in the liquid that forms on top of your starter. If you want a milder sourdough taste, pour off that liquid before using your starter or discard.
In its discard state, sourdough may not be lively enough to leaven bread. However, you can always feed it before use if you need some extra rise. To gauge whether your sourdough starter is ready for baking, remove it from the refrigerator 4 or 5 hours before use and measure its expansion. If it doubles in size, it’s ready to use with no additional yeast needed.
How Long Sourdough Discard Lasts
Sourdough starter can last for decades if you feed it regularly. But sourdough discard, which you typically don’t feed, has a shorter shelf life—even if you store it in the refrigerator. The discard’s flavor will get a little funkier over time, so we recommend tossing it in the compost or trash after about a month. Never flush it down the drain because it can clog your pipes.
10 Sourdough Discard Recipes
While there are many ways to use your extra starter, the following sourdough discard recipes are approved by our Test Kitchen.
You can also experiment with incorporating sourdough starter or discard into other recipes. You’ll need to reduce the amount of flour and liquid in the recipe accordingly, but the proportions will vary depending on the dish.
Sourdough Cookies
Taste of Home
This Sourdough Oatmeal Chocolate Chip Cookies recipe uses 2 cups of sourdough starter as the leavening agent—no additional yeast required! Just add sugar, butter, flour and baking soda—as well as vanilla, oats and chocolate chips—to get a delicious batch of homemade cookies.
Go to Recipe
Sourdough Biscuits
These Golden Sourdough Biscuits get a boost of flavor by adding a cup of discard. Try our Test Kitchen-approved recipe, or play around with your own recipe. Just make sure to reduce the flour and buttermilk quantities if you’re experimenting.
Go to Recipe
Sourdough Crescent Rolls
You may never want to use store-bought crescent rolls again after you learn to make your own!
Sourdough English Muffins
This Sourdough English Muffin recipe requires a little bit of preparation, but it’s a great way to turn your sourdough discard into a winning dish. After feeding the discard and letting it rise overnight, you’ll mix the dough, form the muffins and let them double in size for about 45 minutes. Then griddle them to golden-brown perfection!
Go to Recipe
Sourdough French Bread
Taste of Home
You can use sourdough starter to make other types of bread besides the classic sourdough bread loaf that you think of. This Sourdough French Bread recipe uses 1/4 cup of sourdough starter, as well as one package of active dry yeast.
Go to Recipe
Sourdough Pancakes
This recipe for sourdough starter hotcakes couldn’t be easier. Simply feed your discard the night before you plan to make the pancakes. Then add sugar, salt, eggs and baking soda, along with any extra flavorings like pumpkin pie spice, vanilla extract or berry-flavored yogurt.
Sourdough Cake
Sourdough discard makes a fantastic addition to quick breads like banana bread and zucchini bread, as well as desserts like this Sourdough Applesauce Cake. This cake tastes incredible on its own, and it only gets better when it’s glazed with a sweet and buttery icing.
Go to Recipe
Sourdough Crackers
TMB Studio
Give your favorite homemade crackers—like these Thyme-Sea Salt Crackers—a boost of tangy flavor by adding sourdough discard to the dough. Find a cracker recipe and add 120 grams of sourdough starter, or about 1/2 cup. To compensate for the added ingredient, reduce the recipe’s flour and water by 60 grams each, or about 1/2 cup flour and 1/4 cup water.
Go to Recipe
Sourdough Muffins
This recipe for Cranberry Sourdough Muffins with Streusel Topping calls for 1 cup of sourdough starter and no additional yeast. With chopped hazelnuts, fresh cranberries, dried apricots and orange zest, these muffins are bursting with sweet and tangy flavors.
Go to Recipe
Sourdough Coffee Cake
This Cranberry Sourdough Coffee Cake is an adaptation of Amish friendship bread, which also uses a starter. The coffee cake recipe calls for 1 cup of sourdough starter and no additional yeast.
Go to Recipe
Recipes That Start with Sourdough Bread
1 / 35
Savory Party BreadIt's impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It's one of the best savory appetizers I've found. —Kay Daly, Raleigh, North CarolinaGet Recipe
Open-Faced Prosciutto and Egg SandwichWe love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri
Go to Recipe
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Go to Recipe
Taste of Home
Creamy Sourdough SnackThis bread bowl dip was a big hit at my mom's 50th birthday party! —Darelyn Payes, Hayward, California
Go to Recipe
Taste of Home
Toad in the Hole Bacon SandwichSwitch up the cheese—pepper jack comes with a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. This recipe couldn’t be easier to double to serve two. —Kallee Krong-McCreery, Escondido, California
Go to Recipe
Sausage, Kale and Squash Bread PuddingWho said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin
Go to Recipe
Taste of Home
Berry-Stuffed French ToastBoth kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio
Go to Recipe
Pepper jack cheese adds spicy flavor to these warm, melty sandwiches. —Terri McKitrick, Delafield, Wisconsin
Go to Recipe
Grilled Cheese and Pepperoni SandwichWho doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink, Taste of Home Food Stylist
Go to Recipe
Sunday Brunch CasseroleMy father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. —Roy Lyon, Coupeville, Washington
Go to Recipe
TMB Studio
Mint-Cucumber Tomato SandwichesI jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana
Go to Recipe
Taste of Home
Dilly Turkey MeltThis is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois
Go to Recipe
Best Ever Grilled Cheese SandwichesYou can also use your imagination to come up with other grilled cheese sandwich ideas, such as chives, a sprinkle of Parmesan cheese or Italian seasoning, and even a spoonful of salsa. —Edie DeSpain, Logan, Utah
Go to Recipe
Taste of Home
Chili Baked BrieChili and garlic powder shine in this cheesy loaf that’s best right out of the oven. It’s always a favorite when I entertain. —Mary Spencer, Greendale, Wisconsin
Go to Recipe
TMB Studio
Badger State StuffingYour family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin
Go to Recipe
Taste of Home
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Go to Recipe
Taste of Home
Baked Spinach Dip LoafAny round loaf works as a serving bowl for this cream-cheesy dip, with spinach, cheddar, water chestnuts and, yes, bacon. Scoop the dip with the extra bread and veggies—then eat the bowl! —Frieda Meding, Trochu, Alberta
Go to Recipe
Grilled Pesto, Ham and Provolone SandwichesThese Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California
Go to Recipe
TMB Studio
Chicken Florentine PaniniChicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
Go to Recipe
Party Cheese BreadYou can't go wrong with this cheese bread recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California
Go to Recipe
Taste of Home
Blue Cheese Chicken Salad SandwichesI'm a big fan of blue cheese dressing, so I decided to go the "no mayo" route and replace it in this chicken salad. So tangy! Serve the chicken mixture on a bed of lettuce if you're in the mood for salad instead. —Giovanna Kranenberg, Cambridge, Minnesota
Go to Recipe
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Go to Recipe
Baked Crab Dip Recipe photo by Taste of Home
Baked Crab DipWe enjoyed this exquisite dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri
Go to Recipe
Taste of Home
Gourmet Grilled Cheese with Date-Bacon JamThis sandwich doubles up on melty cheese, but the star of the show is the sweet and salty date-bacon jam. It makes for a truly grown-up version of grilled cheese. —Kathy Cooper, Tucson, Arizona
Go to Recipe
Grilled Cheese, Ham and Apple SandwichIn this stepped-up version of a ham and cheese sandwich, melty cheeses, crispy apples and smoky ham are the ultimate combination. —Josh Rink, Taste of Home Food Stylist
Go to Recipe
Brussels Sprouts au GratinIn our house, Brussels sprouts have always been sought after. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California
Go to Recipe
Rotisserie Chicken Panini Recipe photo by Taste of Home
Rotisserie Chicken PaniniThis ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California
Go to Recipe
My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida
Go to Recipe
Mighty Hero SandwichMy friend Valerie is a gracious hostess. Of all the dishes she's shared over the years, this hero sandwich stands out. It’s easy and colorful, and the marinated veggies give it all kinds of oomph. —Kelley Boyce, Tulsa, Oklahoma
Go to Recipe
Taste of Home
Sun-Dried Tomato Grilled Cheese SandwichGrilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. —jessie Apfe, Berkeley, California
Go to Recipe
Taste of Home
Chicken Spinach Dip Bread BowlsMy family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California
Go to Recipe
Taste of Home
Roasted Butternut Squash PanzanellaSquash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut
Go to Recipe
Taste of Home
Grilled Cheese, Bacon and Oven-Dried Tomato SandwichTake your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese. —Josh Rink, Taste of Home Food Stylist
Go to Recipe
Research contributed by Josh Rink, Taste of Home food stylist and Catherine Ward, Taste of Home Prep Kitchen Manager
