What to Do with Sourdough Discard: 8 Easy Recipes

If you follow a traditional starter feeding method, you end up removing a portion of starter before each feed. That removed portion is called "discard" and most guides tell you to throw it away. That feels wrong, and it is - because discard is basically just a tangy flour-and-water batter that works brilliantly in all sorts of recipes.

At Basic Loaf, we actually use a no-waste scrapings method that avoids discard entirely. But if you've ended up with extra starter - maybe you're building up before a bake, or you inherited a jar from a friend - these recipes will put it to good use instead of the bin.

Sourdough Discard Pancakes

This is probably the most popular discard recipe for good reason - it's dead simple, uses pantry staples, and the sourdough gives the pancakes a subtle tang that's genuinely better than regular ones. These come out fluffy, slightly crispy at the edges, and taste like you made more effort than you did.

Ingredients

• 150g sourdough discard
• 1 egg
• 30g melted butter (plus extra for the pan)
• 25g sugar
• 75g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• Pinch of salt

Method

1. Whisk the egg, melted butter, and sugar into the discard until smooth.
2. Add the flour, baking powder, bicarb, and salt. Stir until just combined - a few lumps are fine and actually better than overmixing.
3. Heat a non-stick pan over medium heat with a small knob of butter.
4. Pour roughly 3 tablespoons of batter per pancake. Cook until bubbles form on the surface and the edges look set (2-3 minutes), then flip and cook for another 1-2 minutes.
5. Serve with maple syrup, berries, or whatever you fancy.

Makes about 6-8 pancakes depending on size.

Sourdough Discard Crackers

These are ridiculously good and ridiculously easy. Thin, crispy, and with a proper sourdough tang. They're better than anything you'd buy in a shop and they use up discard that would otherwise go in the bin. They keep for about a week in an airtight tin, though they rarely last that long.

Ingredients

• 200g sourdough discard
• 30ml olive oil
• 1/2 tsp flaky sea salt (plus extra for topping)
• Optional toppings: sesame seeds, rosemary, everything bagel seasoning, cracked black pepper

Method

1. Preheat the oven to 180°C (350°F).
2. Mix the discard, olive oil, and salt together until combined.
3. Spread the mixture as thinly as possible onto a baking tray lined with parchment paper. Use a spatula or the back of a spoon. Thinner is better - aim for almost translucent.
4. Sprinkle with your chosen toppings and a little extra flaky salt.
5. Bake for 20-25 minutes until golden and crispy. Keep an eye on the edges - they'll darken first.
6. Let them cool completely on the tray (they crisp up more as they cool), then snap into rough pieces.

Brilliant with hummus, cheese, or just on their own.

Sourdough Discard Pizza Dough

This is a proper pizza dough, not a flatbread pretending to be pizza. The discard adds flavour and a bit of chew, and you get a base that's light, bubbly, and crispy in all the right places. You do need a few hours for the rise, so plan ahead - but the actual hands-on time is about 10 minutes.

Ingredients (makes 2 pizzas)

• 150g sourdough discard
• 250g strong white bread flour
• 150ml lukewarm water
• 5g salt
• 3g instant yeast
• 10ml olive oil

Method

1. Dissolve the yeast in the lukewarm water and let it sit for 5 minutes.
2. Combine the flour and salt in a large bowl. Add the discard, yeast water, and olive oil.
3. Mix until a rough dough forms, then knead for 5-8 minutes until smooth and elastic. Or just fold it a few times over an hour if you'd rather not knead.
4. Cover and leave to rise at room temperature for 2-4 hours until roughly doubled.
5. Divide into 2 balls. Stretch each one out on a floured surface or directly on parchment paper.
6. Top and bake at your oven's highest temperature (250°C/480°F or hotter) for 8-12 minutes until the crust is puffed and charred in spots.

If you have a pizza stone or steel, preheat it in the oven for at least 30 minutes before baking. It makes a real difference.

Sourdough Discard Banana Bread

The discard adds a subtle tang that cuts through the sweetness of the bananas and makes this taste more interesting than your average banana bread. The crumb comes out incredibly moist because the discard adds extra liquid without making the batter thin. This is one of those recipes where the sourdough genuinely makes it better, not just "fine with sourdough in it."

Ingredients

• 3 ripe bananas (the browner the better)
• 100g sourdough discard
• 200g plain flour
• 100g sugar (brown or white)
• 75g melted butter
• 1 egg
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Preheat oven to 180°C (350°F). Line a loaf tin with parchment paper.
2. Mash the bananas in a large bowl. Stir in the melted butter, egg, discard, sugar, and vanilla.
3. Add the flour, baking powder, bicarb, and salt. Fold gently until just combined.
4. Pour into the prepared tin. Optionally slice a banana lengthways and lay it on top.
5. Bake for 50-60 minutes until a skewer comes out clean. The top should be deep golden brown.
6. Cool in the tin for 10 minutes, then turn out onto a wire rack.

Keeps well wrapped for 3-4 days. Also freezes brilliantly - wrap slices individually.

Sourdough Discard Waffles

Same idea as the pancakes but with crispier edges and those signature waffle pockets for catching syrup. The overnight version is especially good if you remember to mix the batter the night before - the discard gets extra tangy and the waffles develop more flavour. But the quick version works perfectly well too.

Ingredients

• 200g sourdough discard
• 2 eggs
• 60g melted butter
• 120ml milk
• 150g plain flour
• 30g sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Whisk together the discard, eggs, melted butter, milk, and vanilla.
2. In a separate bowl, combine the flour, sugar, baking powder, bicarb, and salt.
3. Pour the wet ingredients into the dry and stir until just combined.
4. Heat your waffle iron and grease it lightly. Pour in enough batter to fill the iron (usually about 4-5 tablespoons).
5. Cook according to your waffle iron's instructions - usually 3-5 minutes until golden and crisp.

For the overnight version: mix the discard, milk, flour, and sugar the night before and leave covered on the counter. In the morning, add the eggs, butter, baking powder, bicarb, and vanilla, then cook. The fermentation gives them an extra depth of flavour.

Sourdough Discard Flatbread

This is the fastest recipe on this page and possibly the most useful. No oven, no rising time, no fuss. You can go from jar to plate in about 15 minutes. The flatbreads puff up on the pan and get those charred spots that make them look like they came from a proper tandoor. They're great with curry, hummus, soup, or honestly just torn up and eaten on their own with butter.

Ingredients (makes 4 flatbreads)

• 200g sourdough discard
• 120g plain flour (plus extra for dusting)
• 1/2 tsp salt
• 1 tsp baking powder
• Butter or oil for the pan
• Optional: garlic butter, fresh herbs, nigella seeds

Method

1. Mix the discard, flour, salt, and baking powder together until a soft dough forms. If it's too sticky, add a little more flour.
2. Divide into 4 pieces and roll each one out on a floured surface until thin - about 3-4mm thick.
3. Heat a dry frying pan or cast iron skillet over high heat until it's properly hot.
4. Cook each flatbread for 1-2 minutes per side until puffed and charred in spots.
5. Brush with garlic butter while hot if you're feeling generous.

These are best eaten fresh and warm, but they reheat well in a dry pan for 30 seconds each side.

Sourdough Discard Scones

The discard replaces some of the liquid in a traditional scone recipe and adds a gentle tanginess that works with both sweet and savoury versions. These come out flaky and tender with a slightly more complex flavour than regular scones. They're at their best still warm from the oven with clotted cream and jam - but you already knew that.

Ingredients (makes 8 scones)

• 100g sourdough discard
• 300g plain flour
• 2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 50g cold butter (cubed)
• 30g sugar
• 80ml milk (plus a little extra for brushing)
• Pinch of salt

Method

1. Preheat oven to 220°C (425°F).
2. Combine flour, baking powder, bicarb, sugar, and salt. Rub in the cold butter with your fingertips until it resembles coarse breadcrumbs.
3. Stir in the discard and milk until a shaggy dough just comes together. Don't overwork it - rough and slightly uneven is good.
4. Turn out onto a floured surface, pat to about 2.5cm thick. Cut into rounds with a cutter or just cut into squares with a knife.
5. Place on a lined baking tray, brush tops with a little milk.
6. Bake for 12-15 minutes until risen and golden on top.

Savoury version: Drop the sugar, add 75g grated cheddar and a handful of chopped chives to the dry ingredients.

Sourdough Discard Pasta

This one surprises people because it's so simple. Discard is basically flour and water that's been fermented, so it's already halfway to being pasta dough. You add a bit more flour to get the right consistency, roll it out, and you've got fresh pasta with a subtle sourdough flavour. It cooks in about 2 minutes and tastes noticeably different from dried pasta - in a good way.

Ingredients (serves 2)

• 200g sourdough discard
• 150-200g plain flour or "00" flour (enough to form a firm dough)
• Pinch of salt

Method

1. Put the discard in a bowl. Add 150g flour and the salt. Mix until a rough dough forms.
2. Turn out onto a floured surface and knead for 5-8 minutes, adding more flour as needed until the dough is smooth, firm, and not sticky. It should feel like Play-Doh.
3. Wrap in cling film and rest for 30 minutes at room temperature.
4. Roll out as thin as you can manage - either with a rolling pin or a pasta machine. For tagliatelle, roll to about 1-2mm thick.
5. Dust generously with flour, fold loosely, and cut into your desired width. Shake out the strands and toss with a little flour to prevent sticking.
6. Cook in well-salted boiling water for 2-3 minutes. Fresh pasta cooks fast, so taste early.

This pasta works with any sauce, but something simple like brown butter and sage or a garlic and olive oil dressing lets the sourdough flavour come through.