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

FAQs

How do you make sourdough starter from discard? ›

Absolutely! A jar of sourdough discard serves as an insurance policy against starter death. If you have some discard on hand, remove a spoonful of it and feed it fresh flour and water in a clean jar. You should have a bubbly starter ready to bake with after a couple of feedings, depending on the discard's condition.

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Tenderizer: The acidity in sourdough discard weakens gluten development and reacts with chemical leaveners which results in soft and fluffy baked goods. Fermentation: Adding sourdough to baked goods also imparts the magic of fermentation.

You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge. You can continue to add sourdough starter from different days to the same jar.

Best practice is to use the discard within 3-4 weeks, but if left longer it is okay. It just becomes more broken down and sour over time.

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Bottom line: sourdough discard IS nutritious and it will add some health benefits, however it's not as nutritious as making a true sourdough bread.

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.

Can I use sourdough discard to make another starter? ›

One of the amazing benefits of sourdough discard is that you can use it to create new starters, which are known as levains. These off-shoots from the mother starter can be used to experiment with different types of flour or given as a gift – there's nothing quite like sharing an entire ecosystem with your loved ones.

It is created by combining flour and water and allowing it to ferment. Over time, the natural yeasts and bacteria present in the environment and on the flour begin to feed on the mixture. A portion of active sourdough starter is added to dough in order to make it rise during the baking process.

Active starter and discard both come from the same sourdough starter. However, they are in different phases. Active starter has been fed flour and water within the last 12 hours or so and is growing until it hits its peak. Once it begins to fall it is considered discard.

Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water). Leave the mixture at room temperature until it becomes bubbly and active, which usually takes about a day.