What to Do with Sourdough Starter Waste?

Discard Pizza Recipe

Yield: two 13-by-9-inch pan pizzas, or 6 servings.

Ingredients

• 1 cup sourdough discard
• 1 tablespoon oil
• 2 teaspoons salt
• Flour
• 1 pint pizza sauce
• 4 cups cheese
• Toppings: bacon, onions, peppers, sausage, hamburger, shredded chicken, squash, cheddar cheese, or sliced tomatoes

1. Mix the sourdough discard, 1 cup water, oil, salt, and enough flour to form a stiff batter. Cover and allow to sit for 1 to 12 hours.
2. Lightly fold dough on itself and divide into 2 sections. Lightly flour counter surface and gently roll out the dough to fit your pans, adding flour as needed to make the dough manageable.
3. Cover with sauce, cheese, and toppings. Bake in a preheated oven at 425 F for 25 to 30 minutes, or until cheese is golden.

Discard Pancake Recipe

Yield: six 5-inch pancakes.

Ingredients

• 1 cup sourdough discard
• 2 cups flour
• 1 teaspoon salt
•  2 eggs
• 1/4 cup oil, melted fat, or butter
• 1 tablespoon baking powder

1. Mix sourdough discard, flour, and salt with 1 cup unchlorinated water. Allow to sit overnight if desired. Optional: Omit the overnight fermentation and skip to the next step.
2. In the morning, add eggs, oil, baking powder, and enough water to get a pancake batter consistency. I prefer a thinner pancake so it’s not a problem to get it cooked in the center.
3. Heat a griddle on medium heat. Grease the griddle, and heat until water jumps when sprinkled on it.
4. Put a small amount of batter onto the griddle and cook for 2 to 4 minutes until bubbles form. Flip the pancake and cook for another 2 to 4 minutes until done.

Crescent Rolls Recipe

Yield: 16 rolls.

Ingredients

• 1 cup starter
• 1 cup milk, or 1/2 cup milk powder and 1 cup water
• 1/3 cup honey or maple syrup
• 1 stick butter, softened
• 2 eggs
• Flour

1. Combine all ingredients except flour. Add enough flour to form sticky dough. Cover with a clean dishcloth and let it rest for 8 to 12 hours.
2. Divide the dough in half. On a floured surface, roll out the dough into a 1⁄4-inch-thick circle. Then, use a pizza cutter to cut the dough into 8 triangles.
3. Starting at the widest end of the triangle, roll up each piece to the tip, forming the crescent shape. Place on a well-greased or parchment-lined pan, and repeat with the other dough triangles. Allow to rise for 1 hour.
4. Bake in preheated oven at 375 F for 15 to 20 minutes, or until lightly browned on bottom.

Sandwich Bread

Yield: 2 loaves.

Ingredients

• 1-1/2 to 2 cups starter
• 2 cups water
• 2 teaspoons salt
• 1/2 cup melted butter, lard, tallow, or oil
• 1 tablespoon honey, maple syrup, or sugar
• 2 eggs
• 1/2 cup milk powder
• Flour

1. Combine all ingredients except flour. Add enough flour to form a shaggy dough. Cover with a clean dishcloth, and let it sit for 8 to 12 hours.
2. Divide the dough in half, and, on a floured surface, roll out each piece into a rectangle. Roll up each rectangle, starting at one of the longer sides. Then, tuck the ends under and pinch them together. Place the loaves into greased bread pans (I use iron bread pans). Allow dough to rise for 1 hour.
3. Preheat oven to 400 F. Place an iron skillet filled with water on the bottom rack. Slash the tops of the loaves, and bake for 15 minutes. Turn the temperature of the oven down to 380 F, and bake for an additional 30 to 40 minutes, or until browned. Bread should sound hollow when thumped. Remove and allow to sit for 5 to 10 minutes. Remove to a cooling rack.

No-Knead Artisan Bread

Yield: 2 loaves.

Ingredients

• 1-1/2 to 2 cups starter
• 2 cups water
• 2 teaspoons salt
• 1/4 cup melted butter, lard, tallow, or oil
• 2 tablespoons honey, sugar, or maple syrup
• 2 eggs
• Flour

1. Combine all ingredients except flour. Add enough flour to make a shaggy dough. Cover with a clean dishcloth, and let it sit for 8 to 12 hours.
2. Divide the dough in half, and lightly flour your counter and hands. Place a piece on the counter and make into a ball. Place in a Dutch oven lined with parchment paper. Repeat with other piece of dough. Let the loaves rise for 1 hour.
3. Preheat oven to 400 F. If your Dutch oven doesn’t have a lid, add an iron skillet full of water to the bottom rack. Slash the tops of the dough with a sharp knife, scissors, or a razor blade.
4. Bake bread on the middle rack of the oven for 30 to 40 minutes, or until slightly golden. Remove the lids and continue baking until golden and the bread sounds hollow when thumped.
5. Let the loaves rest 5 to 10 minutes after being removed from oven. Then, cool them completely on a cooling rack.

Originally published in the October/November 2025 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.