In my Sour Notes Journal was a title page, designating the section of Discard Recipes.
The page had been mostly blank, with just the phrase "Discard Recipes" in the center.
That seemed a waste. I pay for my printing by the page, not by the ink usage. [Thank you HP Instant Ink]. So I might as well fill the page with random notes...
Here's what I stuck on there:
What Is Discard?
Sourdough discard is the portion of your starter that is removed and discarded before feeding what’s left in the jar.
The texture is less bubbly (if bubbly at all) when compared to fluffy active starter, and is not active enough to make bread rise on its own. You can feed it to make new starter—but chances are, you already have enough active starter.. So rather than toss the “discard”, you can use it in dozens of recipes.
Note: Some bakers micromanage their sourdough starter, and manage to never have more than they need. It involves a lot of math, and a lot of baking, as near as I can tell. I wasn’t interested enough to delve to deep.
Because discard does not have enough rising power, baking soda and/or baking powder are often added to boost the rise. When combined with sourdough, the acidity levels tend to tenderize the final product. Or so I’m told. It does make a great cookie!
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Are There Benefits To Using Discard?
Maybe. The Internet Tends To Think so.
Sourdough discard is rich in probiotics, which can help promote a healthy gut microbiome and improve digestion.
It’s a good source of fiber, which can help regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.
Sourdough discard contains a range of vitamins and minerals, including B vitamins, iron, and zinc, which are important for maintaining overall health and wellbeing.
Some with gluten intolerance can handle items made with sourdough/sourdough starter.
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Sourdough discard can be kept 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 - possibly overwhelmingly so. In most cases, it’s best to drain off the “hooch”, and use the discard somewhat regularly.
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