Sourdough Discard Recipe Calculator
Scale sourdough discard recipes by the amount of discard you have.
Covers pancakes, crackers, pizza dough, and waffles.
Sourdough discard is the portion of starter removed before each feeding to maintain a manageable quantity. Rather than throwing it away, discard can be used in many recipes where a mild tang, tender crumb, and complex flavor are desired. Discard does not need to be active or bubbly — it contributes flavor and acidity, not leavening.
Discard Hydration Matters
Most sourdough starters are maintained at 100% hydration (equal parts flour and water by weight). This means 100g of discard contains approximately 50g flour and 50g water. When adding discard to a recipe, you must account for this flour and water contribution.
Flour from discard = Discard weight / (1 + Hydration ratio) Water from discard = Discard weight × Hydration ratio / (1 + Hydration ratio)
For 100% hydration: Flour = Discard / 2, Water = Discard / 2. For 80% hydration: Flour = Discard / 1.8, Water = Discard × 0.8 / 1.8.
Base Recipes (scaled to 100g discard)
| Recipe | Discard | Flour | Eggs | Fat | Liquid | Yield |
|---|---|---|---|---|---|---|
| Pancakes | 100g | 60g | 1 | 15g butter | 60ml milk | 6–8 pancakes |
| Waffles | 100g | 80g | 1 | 30g butter | 40ml milk | 4 waffles |
| Crackers | 100g | 30g | 0 | 30g butter | 0 | ~40 crackers |
| Pizza dough | 100g | 150g | 0 | 15ml oil | 50ml water | 1 medium pizza |
| Banana bread | 100g | 180g | 2 | 60g butter | 0 | 1 loaf |
| Flatbread | 100g | 100g | 0 | 15ml oil | 0 | 4 flatbreads |
Worked Example — Scaling Pancakes for 250g Discard
Base recipe uses 100g discard. Scale factor = 250 / 100 = 2.5. Discard: 250g. Flour: 60 × 2.5 = 150g. Eggs: 1 × 2.5 = 2.5 → use 3 eggs. Butter: 15 × 2.5 = 37.5g (melted). Milk: 60 × 2.5 = 150 ml. Add 1 tsp baking powder + 1/2 tsp baking soda + pinch of salt (leavening doesn’t scale linearly — keep it modest). Yield: ~15–20 pancakes.
Discard Age and Flavor
Fresh discard (0–3 days old, refrigerated) gives a mild, yogurt-like tang. Older discard (1–2 weeks) becomes more acidic and sour. This is better for crackers and pizza dough where bold flavor is desirable. It can overpower delicate recipes like pancakes.
Discard older than 2 weeks may develop off-flavors or a strong alcohol smell (“hooch”). It is still safe to use but may taste unpleasant.
Nutritional Advantage
Sourdough fermentation partially breaks down phytic acid in flour, improving mineral absorption. Even inactive discard retains this benefit. Sourdough discard recipes are therefore slightly more nutritious than their conventional counterparts, especially for iron and zinc availability.
Storage
Discard keeps in the refrigerator for up to 2 weeks in a sealed container. You can accumulate discard from multiple feedings in the same container. Freeze discard in ice cube trays for longer storage (thaw before using).