The Art of Sourdough: Mastering the Starter and Creating Delicious Discards

Sourdough baking has made a huge comeback in recent years, offering home bakers a simple, yet deeply satisfying, way to create delicious, naturally leavened bread from just flour and water. Whether you're new to sourdough or a seasoned baker looking to refine your skills, understanding the basics of the sourdough starter is key to unlocking endless possibilities in your kitchen.

In this blog, we'll dive into how to make your very own sourdough starter and explore some creative ways to use up that leftover sourdough discard, including recipes for pizza dough and crispy crackers.

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How to Make Your Own Sourdough Starter

A sourdough starter is essentially a mix of flour and water that captures the natural yeasts and bacteria in the environment. These microorganisms ferment the mixture, giving your bread its characteristic flavor and rise.

Ingredients:

• 1/2 cup (60g) whole wheat or unbleached all-purpose flour

• 1/4 cup (60ml) water, filtered or at least room temperature

Instructions:

1. Day 1: Create the Starter

   In a glass or plastic container, mix the flour and water until no dry bits remain. Cover loosely with a cloth or lid, and leave at room temperature (ideally 70-75°F). Allow the mixture to sit for 24 hours.

2. Day 2-7: Feeding the Starter

   After 24 hours, you may start to notice a few bubbles, a sign that fermentation is starting. Each day for the next 5-7 days, discard half of your starter and feed the remaining half with the same amount of flour and water (60g flour and 60ml water). Stir well and loosely cover again.

   By day 5, your starter should be bubbly and active. It's ready to use when it doubles in size within 4-6 hours after feeding.

3. Maintaining the Starter

   Once your starter is fully active, store it in the refrigerator, feeding it once a week if you’re not baking regularly. Bring it to room temperature and feed it the day before you plan to bake.

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Sourdough Bread Recipe

INGREDIENTS

• 110 g bubbly, active starter 

• 385 g  warm water, or more

• 550 g bread flour

• 9 to 12 g fine sea salt

INSTRUCTIONS

1. Make the dough: Whisk the starter and water together in a large bowl with a fork or spatula. Add the flour and salt. Mix to combine, finishing by hand if necessary to form a rough dough. Cover with a damp towel and let rest for 30 minutes. 

2. Stretch and fold: After 30 minutes, grab a corner of the dough and pull it up and into the center. Repeat until you’ve performed this series of folds 4 to 5 times with the dough. Let dough rest for another 30 minutes and repeat the stretching and folding action. If you have the time: do this twice more for a total of 4 times in 2 hours. Note: Even if you can only perform one series of stretches and folds, your dough will benefit. So don’t worry if you have to run off shortly after you mix the dough.

3. Bulk Fermentation (first rise): 

   1. Cover the bowl with a towel and let it rise at room temperature, about 8 to 10 hours at 70°F (21°C) .The dough is ready when it has increased by 50% in volume, has a few bubbles on the surface, and jiggles when you move the bowl from side to side. 

4. Shape 

   1. Gently shape it into a round: fold the top down to the center, turn the dough, fold the top down to the center, turn the dough; repeat until you’ve come full circle. 

5. Rest

   1.  Let the dough rest seam side up and rest for 30 minutes. Meanwhile, line a bowl or proofing basket with a towel or parchment paper . Place the round into your lined bowl, seam side up.

6. Proof (second rise): 

   1. Cover the dough and refrigerate for 1 hour or for as long as 48 hours. 

7. Preheat your oven to  450ºF (230ºC)

8. Score your bread

9. Bake: 

   1.  Carefully cover the pot. Bake the dough for 30 minutes, covered. Remove the lid, lower the temperature to 425ºF  and continue to bake for 10 – 15 minutes more. Cool on a wire rack for 1 hour before slicing.

This loaf will stay fresh up to 3 days stored at room temperature in an airtight plastic bag or container. It freezes for up to 3 months. 

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Typical Sourdough Bread Schedule (2-Day Process, No Autolyse)

🌱 Day 1 – Feed the Starter & Make the Dough

8:00 AM – Feed the Starter

• Feed your sourdough starter (1:1:1 ratio of starter, flour, and water).

• Let it double in size (4–6 hours, depending on room temperature).

12:00 PM – Mix the Dough

• In a large bowl, combine:

  • Flour

  • Water

  • Active sourdough starter

  • Salt

• Mix until fully combined, then let it rest for 30 minutes.

12:30 PM – Bulk Fermentation Begins (4–6 hours)

• Leave the dough at room temperature (~70–75°F).

• Perform stretch & folds every 30 minutes for the first 2 hours to build gluten.

6:00 PM – Pre-Shape & Bench Rest

• Lightly shape the dough into a round and let it rest uncovered for 30 minutes.

6:30 PM – Final Shaping & Cold Proof

• Shape into a boule or batard and place in a floured proofing basket (banneton).

• Cover and refrigerate overnight (12–16 hours) for cold fermentation to develop flavor.

🍞 Day 2 – Bake the Bread

8:00 AM – Preheat the Oven & Score the Dough

• Preheat oven to 450°F 

• Remove dough from the fridge, dust with flour, and score the top with a razor or bread lame.

8:45 AM – Bake!

• Place dough into the hot Dutch oven, cover, and bake for 20 minutes.

• Remove the lid, turn the oven down to  425°Fand bake for another 20–25 minutes until golden brown with a crispy crust. Look for an internal temperature between 200 and 205 degrees.

9:30 AM – Cool & Enjoy (cool at least 1 hour)

Recipes for Sourdough Discard

One of the best parts about having a sourdough starter is the variety of ways you can use the discard, which is the portion of the starter you remove before feeding. Don't toss it! Sourdough discard can add flavor and texture to so many dishes. Here are two easy recipes to make the most of it.

Sourdough Discard Pizza Dough

This recipe is perfect for pizza night when you want a flavorful, chewy crust.

Ingredients:

• 1 cup sourdough discard

• 1 cup all-purpose flour

• 1/2 cup warm water

• 1 tsp salt

• 1 tsp sugar

• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix the sourdough discard, flour, water, salt, sugar, and olive oil until it forms a sticky dough.

2. Cover the bowl with a damp cloth and let the dough rest for 2-4 hours at room temperature, allowing it to rise and develop flavor.

3. After resting, turn the dough out onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic.

4. Shape the dough into a ball and let it rest for another 30 minutes while you prepare your pizza toppings.

5. Preheat your oven to 475°F (245°C). Roll the dough into a thin circle, place on a pizza stone or baking sheet, and top with your favorite ingredients.

6. Bake for 12-15 minutes until the crust is golden and crisp.

Sourdough Discard Crackers

Sourdough discard crackers are a great snack that you can customize with your favorite herbs and spices. They're light, crispy, and perfect for dipping. Perfect for your charcuterie boards.

Ingredients:

• 1 cup sourdough discard

• 1 cup all-purpose flour

• 1/4 cup olive oil

• 1 tsp salt

• 1 tbsp fresh herbs (rosemary, thyme, or parsley) or 1 tsp dried herbs

• Sea salt for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, mix the sourdough discard, flour, olive oil, salt, and herbs until a dough forms.

3. Roll the dough out onto the parchment-lined baking sheet as thin as possible (about 1/8 inch thick).

4. Sprinkle with sea salt and prick the dough with a fork to prevent bubbling during baking.

5. Bake for 20-25 minutes, or until golden and crispy. Let cool, then break into pieces and serve.

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Jalapeno and Cilantro Sourdough Tortilla Recipe

Prep Time: 10 minutes minutes ---Cook Time: 2 minutes minutes --- Resting: 1 hour hour Servings: 8 tortillas

Ingredients

•  (90 g) water plus jalapeno/cilantro puree

• (63 g) sourdough starter discard

•  (188 g) all-purpose flour

• 1 ½ teaspoons (3 g) fine sea salt

• 1/2 teaspoon baking powder

• 1 tablespoons (15 g) coconut oil or olive oil or shortening

Instructions

1. Puree the cilantro, jalapeno and water in a blender or food processor

2. Mix the puree and sourdough starter discard together in a small bowl and set aside.

3. In a medium mixing bowl, whisk the flour, salt and baking powder. Add the coconut oil and use your hands to work it into the flour mixture. (It will have a fine, sandy consistency.)

4. Pour the water/sourdough starter mixture into the dry ingredients and combine with your hands until there are no dry bits left in the bowl. Cover and let rest for 30 minutes on the counter. (The dough will be stiff.)

5. Divide the dough into 8  pieces and roll each one into a ball. Place the dough balls on a parchment lined baking sheet, cover with a towel, and allow the dough to relax for 30 minutes. (Alternately, you can place the dough in the refrigerator, covered, to ferment until you are ready to cook them)

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Sourdough ratios

The amount of sourdough starter in a recipe can vary significantly because different bakers prioritize different aspects of the dough and fermentation process. Here’s a breakdown of the main factors influencing this variation:

1. Fermentation Time

 Less Starter (e.g., 70g)

• A smaller amount of starter means the dough ferments more slowly, allowing for:

• Complex flavor development: The longer fermentation lets wild yeast and bacteria produce more nuanced flavors.

• More scheduling flexibility: Bakers can leave the dough to ferment longer without it over-proofing.

More Starter (e.g., 200g)

• A larger amount of starter speeds up fermentation because there’s more active yeast and bacteria to work with:

•  Faster process: Great if you want bread ready in less time.

• •Milder flavor: Less time for acids to develop, resulting in a less tangy loaf.

2. Hydration and Dough Texture

• Starter itself contains water and flour, which impacts the overall hydration of the dough:

• More starter often makes the dough wetter, leading to an airier crumb if managed well.

• Less starter can keep the dough firmer, which might suit denser bread styles.

3. Desired Bread Characteristics

Recipes calling for more starter often aim for:

•  A stronger rise, as there’s more yeast to produce carbon dioxide quickly.

•  A tender crumb due to shorter fermentation time and less acid buildup.

• Recipes using less starter often aim for:

•  A chewier texture, as the gluten has more time to develop during a long, slow fermentation.

• A sourer taste, because the bacteria have more time to produce lactic and acetic acids.

4. Starter Activity

Some recipes adjust the starter amount based on how active it is:

•  If the starter is sluggish, using more ensures enough fermentation power.

•  If it’s very active, less is needed to avoid over-proofing.

5. Baker’s Preferences

Every baker has their own method and goals, so recipes reflect individual experimentation and tradition. Two recipes with similar ingredients can vary widely based on personal adjustments to starter quantity.

How to Choose the Right Amount

It often comes down to experimenting with your schedule, your starter’s activity, and the flavors/textures you enjoy. Start with a recipe, note the results, and adjust based on your preferences!

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Why Sourdough?

Sourdough offers so many benefits beyond the taste and texture it adds to your baking. Thanks to the natural fermentation process, sourdough is easier to digest than commercially leavened bread. The lactic acid bacteria in the starter also produce more nutrients, making sourdough a healthier option. Plus, keeping a starter alive becomes a fun, rewarding process—you’re cultivating a living thing that feeds you in return!

What type of equipment do I need?

Below is a list of the equipment I use when I teach Sourdough Workshops. Don't focus on the name brands as much as just get an idea of what to have on hand. As an Amazon Associate I earn from qualifying purchases.

• Bench Scraper:

• Sourdough Starter Container and Kit: https://amzn.to/3NbqsVD

• Sourdough Bread Knife: https://amzn.to/3Tz1cMC

• Dough Scoring Knife: https://amzn.to/3TB4xdN

• Thin Spatula for Your Sourdough Starter: https://amzn.to/4evCViy

• Thermometer : https://amzn.to/4edY8xK

• Liquid Measuring Cups, Pyrex: https://amzn.to/3zAH8Cq

• 6 QT. Dutch Oven with Lid: https://amzn.to/3ZqQUBT

• Cambro 2qt plastic container : https://amzn.to/4hh1ZMk

• Scale to weigh the ingredients https://amzn.to/3FUWXH0

• Bags to store your bread and/or sourdough discard goodies - these are my favorite: https://amzn.to/4jekK2S

• Dough scoring tool that I might like even better than the one above: https://amzn.to/3FRZ8v3

  
  

• Sourdough starter jar with a cute little cover: https://amzn.to/3IyGIkw

  
  

  

  Sourdough Discard English Muffins

  
  

Sourdough Discard English Muffins

Makes about 8-10 muffins Prep time: 15 min active, overnight ferment Cook time: 10 min per batch

Ingredients:

• 1 cup (240g) sourdough discard (unfed, straight from fridge is fine)

• 1 cup (240ml) whole milk (warm to about 100°F)

• 2½ cups (300g) all-purpose flour

• 1 tbsp sugar

• 1 tsp salt

• 1 tsp baking soda

• 2 tbsp melted butter (plus more for greasing)

• Cornmeal for dusting

Instructions:

1️⃣ Make the Dough (Night Before)In a large bowl, mix together:

• 1 cup sourdough discard

• 1 cup warm milk

• 2 cups of the flour (reserve ½ cup for later)

• 1 tbsp sugar

Stir until combined, cover with plastic wrap or a damp towel, and let it rest at room temp overnight (8-12 hours). The mixture will get bubbly and puffy.

2️⃣ Mix & Shape (Next Morning)Stir in:

• 1 tsp salt

• 1 tsp baking soda

• 2 tbsp melted butter

Gradually add the remaining ½ cup flour as needed to make a soft, slightly sticky dough. Don’t overwork it — just until it holds together.

Turn onto a floured surface and roll/pat to about ¾” thickness. Cut out rounds with a 3-4” cutter (a drinking glass works great).

Sprinkle a baking sheet with cornmeal and lay the rounds on top. Dust the tops with more cornmeal. Cover with a clean towel and let them rise for 45 minutes to 1 hour.

3️⃣ Cook the Muffins

Preheat a skillet or griddle over medium-low heat. Lightly grease with butter.

Cook muffins for 4-5 minutes per side, until deep golden brown and cooked through (internal temp around 200°F if using a thermometer). Adjust heat as needed — low and slow is key for the signature nooks and crannies.

4️⃣ Cool & Enjoy

Transfer to a wire rack to cool for at least 10 minutes. Split with a fork to reveal all those beautiful pockets. Toast, slather with butter and jam, or make a killer breakfast sandwich.

Notes:

• You can swap milk for unsweetened almond milk or oat milk.

• Add-ins like cinnamon, raisins, or cheese work great stirred into the dough before cutting.

• Store in an airtight container at room temp for 2-3 days, or freeze up to 3 months.

Conclusion

Making and maintaining a sourdough starter is a journey that opens the door to a world of delicious, homemade baked goods. Not only does it provide you with rustic sourdough bread, but it also offers endless opportunities to experiment with sourdough discard recipes like pizza dough and crackers. Give these recipes a try, and soon you'll be a sourdough pro, impressing your family and friends with your culinary creations.

Happy baking!