Sourdough Discard Hamburger Buns Recipe: Quick Sourdough Buns {with video} (2024)

FAQs

Can I bake with my first sourdough discard? ›

Absolutely you can! Active starter can be used in the same way as sourdough discard in sweet or savory baking.

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.

Sourdough discard is a by-product of maintaining or “feeding” a sourdough starter. It is excess fermented sourdough starter that you choose not to re-feed. Discard literally means to throw it away. But, most people choose not to throw it out and instead use it in discard specific recipes.

Baking with sourdough discard also adds a great slightly sour flavor and additional lift to your baked goods. When you are baking with sourdough discard, it should always be at room temperature (to help the dough rise), and unfed (i.e. this is the discard, not the fed part of your starter).

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.

At room temperature (70 F), sourdough discard should last about 1-2 days. Beyond that, it won't go bad necessarily, it will just become more acidic as time goes on (especially in warm weather). Not ideal for sweet recipes. In the fridge, it will keep for about a week or so, and in the freezer it will last indefinitely.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

You should toss the sourdough discard from your starter for at least the first 7 days. In this early period, the discard will contain bad bacteria which can potentially be unsafe for you to consume. After about 7 days, your starter should have started to rise and bubble.

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 I start another sourdough starter with my discard? ›

Technically, yes you can use sourdough discard to start another starter, however I advise against this unless you have a mature sourdough starter that you are wanting to share with family and friends. Then you can portion off a little discard that they can feed.

Just because it cannot make bread rise doesn't mean it isn't worth hanging onto though — there are a multitude of ways to use your sourdough discards, so be sure to store yours rather than throwing it into the trash. Sourdough discard only lasts a day or two at room temperature.

This thin liquid (called “hooch”) is merely alcohol and water generated by your starter's wild yeast as it feeds. Hooch is a visible cry for help: Your starter is hungry. Once you get it back on a regular regimen of care, it should recover just fine.

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 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.

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.

However, “discard” doesn't necessarily mean “throw out.” A two-to-three day old starter can be used to add amazing flavor and texture to a number of baked goods, even if it is not quite ready to make your dream loaf of sourdough bread.