How To Add Sourdough Discard To Any Recipe
Learn how to add sourdough discard to any recipe. It’s a simple calculation that can transform your favorite recipes into delicious sourdough creations. Use this conversion for any type of starter, including all-purpose starter, fresh-milled starter, or an einkorn sourdough starter.
Servings: 1 recipe
Ingredients
- sourdough starter
- ingredients for original recipe
Instructions
- For Grams: Weigh the amount of discard you want to add to the recipe. Let’s assume you weigh out 100 g of sourdough discard.sourdough starter
- Divide your starter weight in half. We do this because your starter is made with half flour and half water. Half of 100 g of discard is 50 g flour and 50 g water.
- Check the weight of the flour and liquid in the original recipe. Assume the recipe calls for 400 g flour and 150 g milk.ingredients for original recipe
- Reduce the flour and liquid in the original recipe by half of your starter’s weight (50 g flour and 50 g liquid from Step 2).For example, if the original recipe calls for 400 g flour, reduce it to 350 g. If the original recipe calls for 150 g milk, convert it to 100 g.Continue the recipe as usual. Mix the discard in with the liquid ingredients.
- For Volume. choose how much discard you want to add, then subtract the corresponding amounts of flour and liquid from the original recipe.1/4 cup discard → subtract 1/4 cup flour & 2 tablespoons liquid1/3 cup discard → subtract 1/3 cup flour & 2 tablespoons + 2 teaspoons liquid1/2 cup discard → subtract 1/2 cup flour & 1/4 cup liquid2/3 cup discard → subtract 2/3 cup flour & 1/3 cup liquid1 cup discard → subtract 1 scant cup flour & 1/2 cup liquid
Video
Notes
- New to sourdough? My Sourdough Starter for Beginners course walks you through making a healthy starter and baking your first loaf with confidence.
- If measuring in volume, keep in mind the bubbles in your starter take up space. I recommend stirring out any bubbles because measuring in volume.
- The nutritional data will vary based upon your recipe.
- If any grey liquid is on the surface of your starter, pour it off before using your starter. Though it looks funky, hooch is just a sign your starter is hungry.
- I usually stick with 50-100 g of discard. But you can use up to 200 g if you have more discard to use.
- The older the discard, the more acidic and sour it will taste. So, if you prefer less sourdough flavor in your baked goods, use a recently fed starter.
- The starter will combine more easily if you add it with the liquid. Since egg is an emulsifier, I usually toss the discard in with the eggs.
- Make a note of the conversions before you start baking so you don’t get mixed up. And save them for next time!
Nutrition
Serving: 1recipe
