When should you throw out a sourdough discard?

Sourdough discard should be thrown out if it develops mold, an off smell, or a pink or orange tint, as these are signs of spoilage. Excessive hooch or discard that's been sitting for over a month may also indicate it's time to start fresh. Always rely on your senses—when in doubt, throw it out!

Can you use sourdough discard for anything?

Well, maybe not "anything" but it can go into a lot of things! Some personal favorites are pancakes, waffles, crackers, pizza dough, and quick breads. It adds a tangy flavor to them and prevents waste.

Can I use sourdough discard straight from the fridge?

Yes! And I have from time to time when making this recipe. You can use sourdough discard straight from the fridge in most recipes. Cold discard will work just as well, though it might take slightly longer to mix into your dough or batter. If a recipe calls for room-temperature ingredients, you can let the discard sit out for 30-60 minutes to warm up, but it’s not always necessary.

Why do I need to add commercial yeast in this recipe?

Sourdough discard recipes often times require commercial yeast because discard typically doesn't have the strength or activity of an active starter. Since the discard hasn't been recently fed, it lacks the leavening power needed to make baked goods rise. Adding yeast helps provide the necessary lift for breads while the discard contributes flavor.

Sourdough Discard Breadsticks (SOFT!)

Description

Upgrade your dinner with savory sourdough discard breadsticks! Soft, buttery, and begging to be served alongside your favorite soups, salads, and pasta dishes.

Ingredients

Scale

1 cup (240g) water warmed to 100 to 110F or 35 to 42C
2 1/4 tsp (7g) dry active yeast
2 Tbs (30g) granulated sugar
1/2 cup (100g) sourdough discard
2 Tbs (30g) olive oil
2 tsp (9g) fine salt
1/2 tsp (3g) granulated garlic
3 cups (425g) unbleached all-purpose flour

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Instructions

Combine the yeast and warm water in the bowl of a stand mixer and allow it to sit for 5 minutes until the yeast starts to form little foamy spots on the surface of the water (also referred to as blooming).
Add the sugar, sourdough discard, olive oil, salt, granulated garlic, and flour to the bowl and start to mix using the dough hook attachment on a stand mixer on low speed.
Once the dough starts to come together after about a minute on low, increase the speed to medium and knead the dough for 7 minutes. The dough will pull away from the sides and appear nice and smooth once it’s done kneading.
Lift the arm of the stand mixer and scrape off any dough that’s still on the hook using a dough scraper and add it to the dough ball in the bowl.
Cover the bowl with the dough with a kitchen towel or cling wrap and allow it to rise for 30 to 60 minutes until it’s doubled in size. If the room is warm it will rise faster. If it’s cold it will rise slower.
Once your dough has risen, sprinkle a few tablespoons of flour onto a clean work surface and dust your hands a bit then using a dough scraper, pull your risen dough out onto the floured work surface.
Weigh the dough on a kitchen scale and divide the total weight by 12 since this recipe makes 12 breadsticks. Total weight should be approximately 820 – 830 grams.
Portion out the dough into 12 equally sized dough balls, approximately 69 to 70 grams each.
Next, take a dough ball and pull up the ends and the sides to help make the underside smooth and taught and then pinch the gathered sides together to keep the surface tension on the outside of the dough.
Press the dough with your hands flattened and start to roll, pulling your hands away from each other so that it starts to lengthen the dough into a sort of rope.
Shape the dough 6 to 7 inches in length. Once you have it to your desired length, if there’s a seam remaining on the bottom of the rope from where you did the initial pinching, place that seam side down on a parchment or silicone mat lined baking sheet.
Continue until you’ve shaped all 12 breadsticks, leaving enough space between each breadstick for them to expand when they rise and bake. 12 breadsticks will fill approximately two half-sheet pans.
Cover the sheet pans of breadsticks with a large kitchen towel or cling wrap and preheat your oven to 400F.
Allow your breadsticks to rise for 30 to 60 minutes until puffed up and doubled in size.
Once they’re doubled in size, place them in the preheated 400F oven and bake for 12 to 14 minutes until they’re nice and golden brown.
Once they’re baked, allow 5 minutes to cool slightly before enjoying. They’ll still be delicious and perfectly tender up to 3 days.
Leftover breadsticks can be kept in an airtight container or resealable bag.