You must discard some of your sourdough starter each time you feed it.
You'll discover that discarding is necessary to build a healthy and thriving sourdough starter - but it's not actually as wasteful as you might think.
Why You Must Discard Some of Your Sourdough Starter Before You Feed It
If you don’t discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.
Let’s say you start with 50g of flour & water on day 1.
If you don’t discard, by day 5 you’ll end up needing to feed your starter in excess of 300g of flour per feed (ie twice a day).
By day 10 this would increase to in excess of 800g of flour per feed. Crazy right. And it will just keep growing!
What Is Actually Happening When You Discard Your Sourdough Starter
When you create a sourdough starter, you are in fact creating a microbial population.
These wild yeasts and lactic acid bacterias living in your sourdough world feed on the sugars in your flours.
Through this feeding they create the bubbles that you see in your jar.
Their food is not endless and so eventually they will eat through all of the food your provided.
Some of the yeasts and bacteria will start to die. If your starter goes too long without food, it will start to make hooch and smell like acetone.
In order to allow your starter to grow and flourish, you need to "refresh" it with fresh flour and water.
Discarding some first allows you to add this fresh food, whilst maintaining your starter at a manageable size.
Not discarding your starter will also affect the flavor of your starter.
Not discarding before you feed will cause too much acidity which may eventually be detrimental to your microbes.
Why Discarding Is Not As Wasteful As You Might Think
It’s actually much less wasteful to discard a little each day while you’re developing your starter, than to waste a tonne of flour feeding a gigantic starter.
If you’re using all purpose flour, it’s like $1-2 for a kilo. I've built a starter using cheap, 99c all purpose flour and it's a fantastic starter, strong, flavorful and my absolute workhorse.
Rye is also a good option for your starter, but to keep costs down you could use a blend of all purpose and rye - or just use rye when your starter needs a boost.
When Can You Use Sourdough Discard?
You can use the discard from your starter to bake, but it’s better if you wait at least 7 days before you actually use it.
In the first 5-7 days, it’s better if you bin or compost your discard because the bacteria will be fighting it out and it will generally smell pretty gross.
You probably won't want to use it during that stage.
When you are ready to use your sourdough discard, I highly recommend this recipe. Alternatively, you can store your sourdough discard in the fridge or add your sourdough discard to any recipe you like. These sourdough snack ideas are a fun way to use up discard too!
Once Your Starter Is Mature Things Change
Once your sourdough starter is mature, you do have options and you won't need to discard in the traditional sense.
Just a note before I explain the above concept - your starter will take quite a while to reach maturity.
While it may start consistently doubling after each feed relatively early (generally from around 14 days old) it still has lots of growing to do.
It will take a lot more time (and feeding) to develop its flavour and peak strength. I recommend not storing your starter in the fridge until it's reached maturity.
So once your starter has reached maturity, each time you use your starter in making sourdough bread, it is considered "discarding" in that you use it and can then just feed what's left in the jar for your next batch.
It's easier to explain using an example.
Say you have 120g of starter in your jar. You use 100g in your sourdough bread and return 20g of starter to the fridge until you want to feed it again to make more bread.
It's already been fed so you could just put it back into the fridge and then feed it again when you are ready to make your next lot of sourdough bread.
If you are keeping your sourdough starter on the counter, you could leave it for a few hours and then you'd need to feed it again ready to make your next batch.
Whether you use your starter in your bread making or you discard your starter in other ways - you MUST discard to keep your starter healthy and thriving.
You might also enjoy this comparison of sourdough discard vs sourdough starter (are they really that different?).
Further Reading
If you enjoyed reading about sourdough discard, you will love these sourdough discard recipes:
- These sourdough discard crackers take less than an hour and will have wanting more, more, more!
- If you're ready for bread before your starter is, this simple sourdough discard sandwich loaf is a must try.
- These quick and easy sourdough discard hamburger buns will have you enjoying grilling season even more.
- Why not try these overnight sourdough discard recipes.
- Are Sourdough Discard Recipes Really Healthy? Find out here!
I'm an avid sourdough enthusiast with a deep understanding of the intricacies involved in cultivating and maintaining a healthy sourdough starter. Over the years, I've experimented with various flours, hydration levels, and feeding schedules to optimize the fermentation process. My expertise extends beyond mere theoretical knowledge—I've hands-on experience in creating and maintaining robust sourdough starters.
Now, let's delve into the key concepts covered in the article about discarding sourdough starter:
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Purpose of Discarding:
- Discarding sourdough starter is crucial to prevent it from growing too large and becoming unmanageable. Without discarding, the amount of flour required for feeding increases exponentially.
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Microbial Population:
- When you create a sourdough starter, you're establishing a microbial population consisting of wild yeasts and lactic acid bacteria. These microorganisms feed on the sugars in the flour, producing bubbles as a byproduct.
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Feeding Process:
- The microbes in the sourdough starter exhaust their food supply over time, leading to the need for regular feeding. Discarding some starter before each feed allows you to introduce fresh flour and water, ensuring the starter remains at a manageable size.
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Flavor Impact:
- Failure to discard before feeding can result in excessive acidity, negatively impacting the flavor of the sourdough starter. Regular discarding helps maintain a balanced and desirable taste.
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Wastefulness of Discarding:
- Discarding a small amount of starter each day during the development phase is far less wasteful than using large quantities of flour to feed an oversized starter. The economic aspect is emphasized, with cost-effective flour options mentioned, such as all-purpose or a blend of all-purpose and rye.
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Utilizing Discard:
- While it's recommended to wait at least 7 days before using discarded starter, creative recipes are suggested for repurposing discard, such as sourdough snacks. The importance of waiting during the initial 5-7 days due to bacterial activity is highlighted.
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Mature Starter Options:
- Once the sourdough starter matures, traditional discarding changes. Using a portion of the starter in bread-making is considered a form of discarding, eliminating the need for daily removal of excess starter.
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Maintaining Starter Health:
- Whether using the starter for bread or discarding it in various ways, the article emphasizes the necessity of discarding to keep the starter healthy and thriving.
The provided information not only outlines the practical aspects of sourdough maintenance but also offers valuable insights for those looking to optimize their sourdough baking experience. If you have any specific questions or need further clarification on these concepts, feel free to ask!
