Doing this one thing has made my sourdough discard recipes even better. When you add discard into a recipe, mix it thoroughly with the liquid ingredients so it is completely incorporated. This may take a few minutes but it’s worth it. Once all the liquid ingredients are incorporated, add it into your dry mixture. This keeps your final batter all one texture and you don’t end up with a mouth full of discard instead of a yummy bite of banana muffin. And just a little disclaimer, this doesn’t apply

This is your sign to make something with your sourdough discard! I put sourdough discard in any and everything I can. You’ll often find me thinking, “hmm...wonder if I can add my discard to that!” And then I do it. 😉 Sourdough discard adds flavor and moisture to baked goods. I also enjoy the challenge of using up all my discard and not wasting any. I prefer using a fresh discard for sweet recipes and a more mature discard for savory ones. How about you? Do you use your discard? What are your fa

Want to add sourdough discard to a recipe but aren’t sure how? Let me walk you through an example! 1. Convert the flour and water in the recipe from cups to grams. If the recipe doesn’t include water you can reduce the amount of another liquid. 2. Decide how much sourdough discard you want to add. A good rule of thumb is between 100-200 grams. 3. Divide you discard amount by 2. Ie if I have 100g discard I’m adding, that’s 50 grams of flour and 50 grams of water. 4. Subtract the extra amount of f