Sourdough Discard Crepes Recipe | Kiersten Hickman (2024)

FAQs

Is sourdough starter discard healthy? ›

The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion. Using the discard in various recipes can add a nutritional boost, especially when combined with whole grains and other healthful ingredients.

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.

What to do with 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.

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.

How do I store sourdough discard? 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.

Yes! Using a sourdough starter cache, as I like to call it, is a way to store starter discard through the week or two and use it in recipes when convenient.

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.

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.

Discard a portion of the starter and feed it with fresh flour and water every 24 hours. Twice-Daily Feeding: In warmer environments or if you prefer a faster fermentation process, you can feed your starter twice a day, approximately every 12 hours. This helps maintain a more active and vigorous starter.

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.

Why do you throw away sourdough discard? ›

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.

Discard is just starter. If it's active use it straight away, if not feed it and leave it for a while outside the fridge.

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.

Can you freeze sourdough discard? Technically, yes. But for the best results, you are better off freezing an active and healthy sourdough starter. Because some of the yeast dies when frozen, you want the starter to have as much healthy yeast as possible prior to freezing.

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.

It adds a delicious flavor and imparts moisture to recipes which keeps bakes tasting fresher for much longer. You can also use sourdough discard to ferment recipes which makes them healthier and easier to digest.

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.

No, it's not advisable to eat raw sourdough starter. While some people claim to have healed their gut problems by eating probiotic rich sourdough starter, it's not really advisable. Raw sourdough starter contains uncooked flour which can harbor harmful bacteria among other things.