Ever wonder the difference between Sourdough Discard and Sourdough Starter? This informational post is here to help! In other words, Sourdough Discard vs. Sourdough Starter is a guide to teach you about the different roles and characteristics of an unfed vs. fed Starter. FInally, this guide includes Sourdough recipes and proper storage for further use.
What is Sourdough Discard?
What Is It?
Sourdough Discard refers to the portion of the Starter removed and not fed during the regular feeding process. In other words, you “discard” part of the Starter to avoid having too much of it (since it grows exponentially with feeding).
What’s Its Purpose?
While it’s called “Discard,” it doesn’t have to be thrown away! Furthermore, it can be used in recipes that don’t require rising, such as pancakes, crackers, muffins, and cookies.
Do I Need to Feed It?
Discard is typically unfed, meaning it’s less active and doesn’t have the same leavening power as a freshly fed Starter.
What Should the Consistency and Flavor Be?
Discard may have a more tangy and sour flavor than the Starter. Additionally, it is usually more liquid or runny, depending on how often the Starter is fed.
How Do I Use It?
Discard is not strong enough to leaven bread on its own, but it adds a Sourdough flavor to other baked goods. Therefore, whether you want to add extra flavor or use it as a natural binder or thickening agent, the options are endless!
Sourdough Discard Recipes
Sourdough Discard is perfect for recipes benefitting from a bit of tang and extra flavor. Here are a few creative ideas to make the most of it:
- Granola
- Pancakes
- Breadsticks
- Waffles
- Coffee Cake
- Donuts
- Cookies
- Drop Biscuits
- Muffins
- Apple Spice Bundlet Cake
- Pie Crust
- Crackers
- Zucchini Bread
- Cornmeal Scones
- Chocolate Cupcakes
- Thickening Agent for Chili/Stew/Soup/Sauce
- Binding Meatballs (instead of eggs)
What is Sourdough Starter?
What Is It?
A Sourdough Starter is a living culture made up of flour and water, which has been fermented over time with natural wild yeast and beneficial bacteria (lactobacilli).
What’s the Purpose?
It is the active, well-fed part of the culture that you use to leaven bread. When it’s bubbly and active, it’s ready to be mixed into bread dough to make it rise.
How Do I Feed It?
To keep it alive and active, you need to regularly “feed” the Starter by adding fresh flour and warm water, which replenishes the food source for the yeast and bacteria.
What Should the Starter Look Like?
When fed and bubbly, it has a mild tangy smell and is full of gas bubbles.
How Do I Use It?
After feeding the Starter, you can use a portion of it in recipes.
Earl Grey Dandelion Sourdough Scones are a creative way to use Starter or Discard.
Sourdough Starter Recipes
Sourdough Starter is the magic behind making bread and baked goods with a tangy, complex flavor. It’s used as a natural leavening agent in recipes that require rising. Below are some of the best Sourdough recipes, ranging from classic breads to creative uses:
- Dutch Oven Bread
- Coffee Date Bread
- Churro Donuts
- Rye Matcha Bread
- Orange Cardamom Knots
- Ube Bread
- Pumpkin Pecan Apple Butter Sourdough Loaf
- French Bread
- Cheddar Jalapeno Loaf
- Italian Loaf
- Focaccia
- Bagels
- Pumpkin Brioche
- Cinnamon Rolls
- Crescent Rolls
These recipes use your Sourdough Starter to its full potential. Whether you want a crusty loaf of bread or a sweet treat! Each one benefits from the tangy, rich flavors that only a natural fermentation process can provide.
Key Differences
Sourdough starter is the active part used to make bread rise. On the other hand, Sourdough Discard is the portion you remove when maintaining the Starter. Furthermore, the Starter is fed and bubbly, while Discard is unfed and less active. Finally, Discard can still be used in other recipes, even though it isn’t strong enough to leaven bread.
Feeding and Storage Methods
Are you looking for how to feed, maintain, and store your Sourdough Starter? Check out these guides below!
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