Sourdough Discard Mug Cake [quick sourdough recipe] (2024)

FAQs

Can you use sourdough discard immediately? ›

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge. You can continue to add sourdough starter from different days to the same jar.

One of the amazing benefits of sourdough discard is that you can use it to create new starters, which are known as levains. These off-shoots from the mother starter can be used to experiment with different types of flour or given as a gift – there's nothing quite like sharing an entire ecosystem with your loved ones.

You can store sourdough discard in a separate container, then bake with it when you want — for instance, maybe you fed your starter on Tuesday, leaving you with discard that you want to use to bake pancakes on Saturday.

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.

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.

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 add sourdough discards together in the same jar? Yes you can add sourdough discards from different days together in the same jar. You just need to make sure you stir it well and you don't leave it sitting in the fridge for too long. Sourdough discard should be used within two weeks.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

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.

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.

What happens if you bake sourdough discard? ›

Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes with a subtle tang and make the most of those leftovers.

It can be at room temperature or come directly from the fridge. The texture is less bubbly (if bubbly at all) when compared to fluffy active starter. Sourdough discard is not active enough to make bread dough rise, and despite its name the “discard” does not have to be thrown away.

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).

Room Temperature:

The yeast and bacteria in sourdough discard work very quickly at room temperature, so I would only keep discard at room temperature IF you're planning on using it within 1-2 days.

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.

*Do not try baking with your starter right after feeding it. Allow time for it to grow and feast on the flour before using it. Starters are usually ready to bake with around 4-12 hours after a feeding depending on the amount you feed your starter. The larger the feeding, the more time it needs to ferment.

If you're an experienced baker and are familiar with working with a cold sourdough starter that has been kept in the refrigerator for a long time and you've had success, then it's totally OK to use your starter straight from the refrigerator. You can utilize a cold starter in any sourdough discard recipe.

Any excess, also called the discard, can be dried and ground to powder. It can then be used for multiple purposes.