Sourdough Discard Hamburger Buns Recipe: Quick Sourdough Buns {with video} (2024)

FAQs

What can I do with day 3 sourdough discard? ›

Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.

Benefits of using sourdough discard

Flavor: Sourdough adds a delicious, nuanced flavor to desserts and savory baked goods. It adds a slight sour flavor without making them taste too off putting or acidic.

You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.

By feeding the discard with fresh flour and water over a few consecutive feedings, the microbial activity can be restored, eventually turning it into a viable and active sourdough starter.

You can store mature sourdough discard 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.

Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max.

Sourdough discard recipes not only reduce waste but also offer health benefits, making them a wonderful addition to a balanced diet. The fermentation process of the sourdough starter increases the availability of certain nutrients and can help improve digestion.

No, it's not advisable to eat raw sourdough starter. While some people claim to have healed their gut problems by eating probiotic rich sourdough starter, it's not really advisable. Raw sourdough starter contains uncooked flour which can harbor harmful bacteria among other things.

You can utilize a cold starter in any sourdough discard recipe. These recipes don't require a sourdough starter for leavening, so you can use your starter directly from the fridge. These recipes offer a fantastic solution for using excess sourdough.

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

How soon can you start using sourdough discard? ›

You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast). I have TONS in my digital cookbook if you need some good recipes.

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Technically, yes you can start another sourdough starter with your sourdough discard - however you don't need two sourdough starters! So as long as your starter is at least 7 days old, why not bake something yummy with the discard?

Once the sourdough starter is established on day 8, all you have to do is just give it flour and water. You no longer need to discard half of it.

At room temperature (70 F), sourdough discard should last about 1-2 days. Beyond that, it won't go bad necessarily, it will just become more acidic as time goes on (especially in warm weather). Not ideal for sweet recipes. In the fridge, it will keep for about a week or so, and in the freezer it will last indefinitely.

I've kept mine in the fridge for up to 3-4 weeks without feeding and used it in sourdough discard recipes and it was just fine. As long as it's not growing mold or bad bacteria, it's safe to use. It won't give you any rise, but it will add flavor!

If your starter is immature, it will need a boost from another leavening agent — baking powder, yeast or even Greek yogurt, which is filled with active cultures, will usually do the trick. Another tip: You can store discarded sourdough starter in the refrigerator until you are ready to use it.