Sabrina’s Soapbox: There’s No Such Thing as Sourdough Discard (And I’ll Die on This Hill)
Feb 11 | Written By: Sabrina Huizar
Alright, let’s get into it. I’m climbing up on my little fermentation soapbox to say this loud and clear:
Sourdough discard is a myth. A fairy tale. A sour lie.
The internet has convinced everyone that in order to keep a sourdough starter, you have to constantly feed it and then throw part of it away like some kind of yeasty sacrifice to the gods of gluten. But unless you’re baking industrial loaves in a 200-pound Hobart, you do not need to be tossing a single spoonful or feeding a mega starter.
Let’s clear the air:
If your starter isn’t at its bubbly peak, it’s not “discard.” It’s just hungry. Still alive, still valuable, still ready to rise dough or flavor pancakes or do something awesome.
Discard recipe? NO SUCH THING. If you’re not planning on fermenting it, you didn’t magically make sourdough cookies. You’ve just replaced some of the flour and water.
If you’re not baking today, you don’t need to feed it and waste half of it. Just chill. Literally. Put it in the fridge.
And if you’re sick of throwing away perfectly good flour and starter? Enter: the scrapings method.
The Scrapings Method: A Zero-Waste Dream
Instead of maintaining a big jar of starter that demands frequent feedings, try this:
When you’re done using your starter, just scrape down the sides of the jar and leave a thin layer clinging to the glass like, barely a tablespoon. That’s all you need to regrow a whole new batch.
When it’s time to bake again, take it out of the fridge and feed that tiny leftover with fresh flour and water. Boom. No discard. No waste. No guilt.
This method keeps your culture alive, lean, and ready to work when you need it and it respects your flour and your time.
I keep my scrapings in the fridge between bakes and only feed when I’m prepping dough. No daily feedings. No tossed starter.
So the next time someone asks what you do with your discard, feel free to say:
“I don’t have any. I use the scrapings method because all of it is starter, and none of its waste.”
Or not because I fully understand how corny that sounds.
I’ll get off my soapbox now..
—Sabrina
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