The Art of Sourdough: Mastering the Starter and Creating Delicious Discards
- Dawn Broeder
- Sep 18, 2024
- 15 min read
Updated: 3 days ago
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.
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:
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.
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.
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.
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
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.
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.
Bulk Fermentation (first rise):
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.
Shape
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.
Rest
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.
Proof (second rise):
Cover the dough and refrigerate for 1 hour or for as long as 48 hours.
Preheat your oven to 450ºF (230ºC)
Score your bread
Bake:
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.
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:
In a large bowl, mix the sourdough discard, flour, water, salt, sugar, and olive oil until it forms a sticky dough.
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.
After resting, turn the dough out onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic.
Shape the dough into a ball and let it rest for another 30 minutes while you prepare your pizza toppings.
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.
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:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix the sourdough discard, flour, olive oil, salt, and herbs until a dough forms.
Roll the dough out onto the parchment-lined baking sheet as thin as possible (about 1/8 inch thick).
Sprinkle with sea salt and prick the dough with a fork to prevent bubbling during baking.
Bake for 20-25 minutes, or until golden and crispy. Let cool, then break into pieces and serve.
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
Puree the cilantro, jalapeno and water in a blender or food processor
Mix the puree and sourdough starter discard together in a small bowl and set aside.
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.)
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.)
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)
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!
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.
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.
Flaky Sourdough Discard Pie Dough
Prep: 20minutes Chill Dough: 20minutes --Total: 40minutes --Servings: (2) 9 inch crusts
Ingredients
350g all-purpose flour
14g granulated sugar
6g fine sea salt
226g unsalted butter, cold
230g ripe sourdough starter discard, 100% hydration
74g cold water
Instructions
In a large bowl, whisk together the flour, sugar, and salt. Cut the butter into small cubes. Add the butter and lightly toss to coat with flour. Using a pastry blender or the back of a fork, cut the butter into the flour until the butter is the size of small peas. Add the sourdough starter and water. Stir with a spatula until well combined. The dough should just come together, but add more water, one tablespoon at a time, as needed.
Scrape the dough onto a clean work surface and knead it until it comes together. Form the dough into a disc, then using a bench scraper, divide it directly in half. Form each half into a disc, tightly wrap each in plastic wrap, and refrigerate for 2 hours (or overnight).
To use the crust, remove one disc from the fridge, unwrap it, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out into a round about 12 inches in diameter. Fit to the bottom of a pie dish and repeat for the second disc for the top of the pie crust. Rolling sourdough pie crust out to 12 inches.
***Pie dough will keep for up to 3 days if using later. Wrap and freeze for up to 3 months. Use according to pie recipe directions.
Sourdough Chocolate Chip Cookies Recipe
These bakery style cookies are soft, thick and chewy.
DRY INGREDIENTS
¾ cup + 1 teaspoon (95 g) all-purpose flour
1 cup + 1 teaspoon (125 g) bread flour (all-purpose can be substituted, see notes)
1 teaspoon (5 g) fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder
WET INGREDIENTS 1
1 large (1) egg
½ cup (125 g) sourdough starter discard
1 teaspoon (5 g) vanilla extract
WET INGREDIENTS 2
8 tablespoons (113 g) unsalted butter (cold, cubed)
½ cup (100 g) light brown sugar
½ cup (100 g) white granulated sugar
1 ½ cups (340 g) chocolate chips (semi-sweet or milk chocolate)
INSTRUCTIONS
MIX DRY INGREDIENTS
Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.
MIX WET INGREDIENTS 1
In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.
MIX WET INGREDIENTS 2
Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl.
Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)
Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Sourdough Discard Cranberry Orange Quick Bread
This recipe makes one 9x5 inch loaf.
Wet Ingredients:
½ stick Unsalted Butter, softened
¾ cup (150 g)Granulated Sugar
2 Tbsp Orange Zest (from approx 2 oranges)
2 large Eggs, room temperature
1/2 cup (120 g) Sourdough Discard (unfed, any temp)
1/2 cup Milk (or plain yogurt/sour cream)
¼ cup Freshly Squeezed Orange Juice
1 tsp Vanilla Extract
Dry Ingredients:
2 Cups (240g) All-Purpose Flour
2 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 Cup Cranberries (fresh or frozen)
1 T Extra Flour (for tossing cranberries)
Glaze (Optional):
1 cup Powdered Sugar, sifted
2 T Freshly Squeezed Orange Juice
👩🍳 Instructions
Prep: Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving overhang.
Infuse Sugar: In a large bowl, combine the granulated sugar and orange zest. Rub them together with your fingers for about 30 seconds to release the orange oils.
Cream Wet Ingredients: Add the softened butter to the sugar/zest mixture. Cream until light, fluffy, and pale (2-3 minutes). Beat in the eggs one at a time.
Add Discard & Liquids: Beat in the sourdough discard, milk, orange juice, and vanilla extract until the batter is smooth.
Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Coat Cranberries: In a small bowl, gently toss the cranberries with the extra tablespoon of flour. This prevents them from sinking.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a few streaks of flour remain. Do not overmix.
Fold In: Use a spatula to gently fold in the floured cranberries until evenly distributed.
Bake: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns quickly, tent lightly with foil.
Cool & Glaze: Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk the powdered sugar and orange juice until smooth and drizzle over the cooled loaf.
Classic Sourdough Discard Pumpkin Pop-Tarts
Yields: 7 pop-tarts Prep Time: 45 minutes (plus chilling) Bake Time: 25 minutes
Ingredients
For the pastry:
1 ½ cups (180 g) all-purpose flour
½ cup (113 g) unsalted butter, cold and cubed
½ tsp salt
1 Tbsp granulated sugar
½ cup (120 g) sourdough discard (unfed, cold or room temp)
1–2 Tbsp cold water, as needed
For the pumpkin filling:
½ cup (120 g) pumpkin purée
2 Tbsp brown sugar
1 Tbsp maple syrup
½ tsp pumpkin pie spice
¼ tsp cinnamon
Pinch salt
1 egg yolk (optional, for richness)
For assembly:
1 egg (for egg wash)
1 Tbsp milk (for egg wash)
For glaze (optional):
½ cup (60 g) powdered sugar
1 Tbsp maple syrup
1–2 tsp milk (to thin)
Sprinkle of cinnamon or pumpkin pie spice
Instructions
Make the pastry:
In a bowl, whisk flour, sugar, and salt.
Cut in butter using a pastry cutter or fingers until pea-sized crumbs form.
Stir in sourdough discard and just enough cold water to bring it together.
Shape into a disc, wrap, and chill 30 minutes.
Prepare filling:
Combine pumpkin, brown sugar, maple syrup, spices, and salt.
Stir in egg yolk (if using) for creaminess. Set aside.
Assemble pop-tarts:
Roll dough to about ⅛-inch thick. Cut 14 rectangles (3x4 inches).
Place 7 on a parchment-lined baking sheet.
Spoon ~1½ Tbsp filling onto each, leaving a border.
Brush edges with egg wash; top with remaining rectangles.
Crimp edges with a fork and poke small steam holes.
Bake:
Brush tops with egg wash.
Bake at 375°F (190°C) for 23–26 minutes, until golden.
Cool before glazing.
Glaze:
Whisk powdered sugar, maple syrup, and milk until smooth.
Spread over cooled pop-tarts and sprinkle with cinnamon.
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!