What to Do with Sourdough Discard: 8 Delicious Recipes You’ll Actually Love

If you’ve been nurturing a sourdough starter at home, you’ve likely encountered the discard dilemma. Every time you feed your starter, you’re left with a portion of unused starter — known as sourdough discard. Rather than throwing it away, this tangy, flavour-packed ingredient can transform everyday recipes into something special.

What Is Sourdough Discard?

Sourdough discard is simply unfed starter — a mix of flour and water that contains wild yeast and bacteria. While it may not be strong enough to make bread rise on its own, it still brings beautiful flavour, texture, and aroma to other baked goods. Think of it as a natural flavour booster with subtle sour notes and wholesome depth.

Why You Shouldn’t Waste It

Using your discard helps:

  • Reduce food waste

  • Add nutrition and flavour to recipes

  • Cut back on commercial yeast

  • Experiment with fun new bakes

Whether you’re a seasoned baker or new to the sourdough world, here are eight of the most popular and easy ways to use up your discard.

What About Gluten Free Sourdough Discard?

Yes, most of these recipes can work with gluten-free sourdough discard, but — a few small adjustments are needed to get the best texture and structure.

Gluten-free discard behaves a bit differently because it lacks the elasticity and binding power of gluten.
To help it perform better:

  • Add a binding agent such as 1 tsp psyllium husk, ½ tsp xanthan gum, or 1 tbsp ground flaxseed + 2 tbsp water (per cup of discard).

  • Your discard may be thinner — if so, reduce other liquids slightly or add a little extra flour.

  • GF flours absorb liquid at different rates — rice flour and tapioca need less water than buckwheat or sorghum.

  • Make sure to substitute bread specific gluten-free flour where possible or your favourite gluten free cake flour.

If your discard starter is made from brown rice flour, buckwheat, sorghum, or a blend, these recipes will adapt well.


8 Vegan Sourdough Discard Recipes You’ll Love

1. Fluffy

Light, tangy, and ready in minutes. Perfect with maple syrup and berries.

Makes: 8 small pancakes
Time: 20 minutes

Ingredients

  • 1 cup (240g) sourdough discard

  • 1 cup (250ml) soy or oat milk

  • 1 tbsp olive oil or melted vegan butter

  • 1 tbsp sugar (or maple syrup)

  • 1 tsp vanilla extract

  • 1 cup (150g) plain flour

  • 1 tsp baking soda

  • Pinch of salt

Method

  1. In a bowl, whisk discard, milk, oil, sugar, and vanilla.

  2. Add flour, baking soda, and salt. Stir until just combined — don’t overmix.

  3. Heat a non-stick pan on medium. Pour ¼ cup of batter for each pancake.

  4. Flip once bubbles appear. Cook until golden.

  5. Serve with maple syrup, berries, or coconut yoghurt.

2. Crispy Sourdough Crackers

Mix discard with olive oil, herbs, and salt, then roll thin and bake until crisp. Try rosemary and sea salt for a classic flavour or add sesame seeds for crunch. Great with hummus or vegan cheese.

Makes: About 2 trays
Time: 35 minutes

Ingredients

  • 1 cup (240g) sourdough discard

  • 2 tbsp olive oil

  • ½ tsp salt

  • 1 tbsp dried herbs (rosemary, thyme, or Italian mix)

  • Optional: sesame or flax seeds

Method

  1. Preheat oven to 180°C (fan-forced).

  2. Mix all ingredients until smooth. Spread thinly on a lined baking tray.

  3. Sprinkle with salt or seeds.

  4. Bake 20–25 minutes, or until crisp and golden.

  5. Cool before breaking into pieces.

3. Sourdough Pizza Bases

Add ½ cup of discard to your pizza dough for extra chew and flavour. Let it rest overnight in the fridge for a slow ferment — it’ll reward you with a beautiful crust that tastes like it came straight from a woodfired oven.

Makes: 2 medium pizzas
Time: 15 min prep + overnight rest + 15 min bake

Ingredients

  • ½ cup (120g) sourdough discard

  • 2¼ cups (340g) bread flour

  • ¾ cup (180ml) warm water

  • 2 tbsp olive oil

  • 1 tsp salt

  • 1 tsp sugar

Method

  1. Mix discard, water, oil, and sugar.

  2. Add flour and salt, knead 8–10 mins until smooth.

  3. Cover and refrigerate overnight.

  4. Bring to room temperature, divide, and roll thin.

  5. Add toppings and bake at 250°C for 10–12 minutes.

4. Sourdough Waffles

Crisp on the outside, soft on the inside. The natural acidity reacts with baking soda, giving you the fluffiest texture imaginable. Serve with coconut yoghurt and fruit.

Makes: 4–6 waffles
Time: 15 minutes

Ingredients

  • 1 cup (240g) sourdough discard

  • 1 cup (250ml) oat milk

  • 2 tbsp melted coconut oil

  • 1 tbsp sugar

  • 1 cup (150g) self-raising flour

  • ½ tsp baking soda

  • Pinch of salt

Method

  1. Preheat waffle iron.

  2. Whisk wet ingredients in a bowl.

  3. Add dry ingredients; stir until smooth.

  4. Pour into waffle iron and cook until crisp and golden.

  5. Serve with maple syrup, fruit, or coconut yoghurt.

5. Sourdough Banana Bread

Replace about ½ cup of flour with discard in your favourite banana bread recipe. The result: a moist, flavour-packed loaf that’s not too sweet, with a lovely sourdough tang that pairs beautifully with ripe bananas.

Makes: 1 loaf
Time: 10 min prep + 45 min bake

Ingredients

  • ½ cup (120g) sourdough discard

  • 3 ripe bananas, mashed

  • ½ cup (125ml) light olive oil

  • ½ cup (100g) brown sugar or coconut sugar

  • 1 tsp vanilla extract

  • 1½ cups (225g) plain flour

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • Pinch of salt

Method

  1. Preheat oven to 180°C and line a loaf tin.

  2. Whisk bananas, oil, sugar, vanilla, and discard.

  3. Fold in dry ingredients.

  4. Pour into tin and bake 45–50 mins, or until a skewer comes out clean.

6. Sourdough Chocolate Cake

Sourdough discard adds incredible richness to chocolate cake — deepening the cocoa flavour and keeping it super moist. Add a vegan ganache or dust with cocoa powder for an easy finish. No one will know it started with leftovers.

Makes: 1 x 20cm cake
Time: 15 min prep + 40 min bake

Ingredients

  • 1 cup (240g) sourdough discard

  • 1 cup (250ml) soy milk

  • 1 tbsp apple cider vinegar

  • ¾ cup (150g) caster sugar

  • ½ cup (120ml) vegetable oil

  • 1 cup (130g) plain flour

  • ½ cup (50g) cocoa powder

  • 1½ tsp baking powder

  • ½ tsp bicarb soda

  • Pinch of salt

Method

  1. Preheat oven to 180°C and line a round cake tin.

  2. Mix milk and vinegar; set aside for 5 mins to curdle.

  3. Whisk sugar, oil, discard, and milk mixture.

  4. Sift in dry ingredients and fold gently.

  5. Bake 35–40 mins. Cool, then top with vegan ganache or dust with cocoa.


7. Sourdough Flatbreads

These puff up beautifully and are perfect for wraps, curries, or as a quick pizza base.

Makes: 6–8 flatbreads
Time: 40 minutes

Ingredients

  • 1 cup (240g) sourdough discard

  • 1 cup (150g) plain flour

  • 1 tbsp olive oil

  • ¼ cup (60ml) warm water

  • ½ tsp salt

Method

  1. Combine all ingredients into a soft dough.

  2. Rest for 30 mins.

  3. Divide and roll into rounds.

  4. Cook in a dry pan for 1–2 mins per side until puffed and golden.

8. Sourdough Muffins

Quick, easy, and endlessly adaptable. Stir discard into your muffin batter with blueberries, choc chips, or grated apple. They rise beautifully and stay fresh for days.

Makes: 12 muffins
Time: 25 minutes

Ingredients

  • ½ cup (120g) sourdough discard

  • 1 cup (250ml) almond milk

  • ⅓ cup (80ml) oil

  • ½ cup (100g) sugar

  • 2 cups (300g) self-raising flour

  • 1 tsp cinnamon

  • 1 cup blueberries, choc chips, or grated apple

Method

  1. Preheat oven to 180°C and line a muffin tray.

  2. Whisk discard, milk, oil, and sugar.

  3. Add dry ingredients and mix gently.

  4. Fold in fruit or mix-ins.

  5. Bake 20–22 mins or until golden and springy.

Tips for Using & Storing Sourdough Discard

  • Keep discard in the fridge up to a week in a sealed jar.

  • Freeze it for up to 3 months — thaw before using.

  • If it smells off or shows mould, compost it.

  • Mix older discard into recipes that are cooked through (like crackers or cake).

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