Sourdough Starter Discard Waffle Recipe (2024)

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How often do you feed your sourdough starter? I feed mine every week, and when I feel like baking, I take it out of the fridge and feed it for 2 days before I use it in my bread recipe. It might not seem like a lot, but the sourdough starter discard really add up. Instead of tossing them out or using them immediately, I’ve came up with a new method. I pour them into a jar and refrigerate them for a week or so until I am ready to make something out of them. I’ve become obsessed with baking with sourdough starter discards, almost more than making sourdough bread.

Sourdough starter discard is really a very versatile “ingredient”. It’s literally made with flour and water, which makes it easy to incorporate into standard recipes. That said, because it has been fermented, it does give off certain flavors and can affect the texture outcome of the recipe. Some of the most common uses are crackers, cookies and pancakes. But did you know it’s amazing for making biscotti? I recently created an almond sourdough biscotti recipe and everyone that has tried it has commented how easy it was to make the biscotti and how tasty it is!

So armed with this new confidence from other bakers’ feedback, I’ve embarked on a new baking adventure. For the last few weeks I have been making waffles with my sourdough discard. While sourdough waffles are not uncommon, I’ve invented a double chocolate sourdough waffles that my husband, my sister and my little nephew can’t get enough of. It’s crispy on the outside, chewy on the inside. Whether you make it plain or with the double chocolate ingredients, this recipe is guaranteed a keeper!

How do you store sourdough starter discard?

It’s very simple, you just need to scoop out your discard and place it in another jar. Seal it and refrigerate it for up to 3 weeks. Anytime you refrigerate your sourdough starter / discard, the low temperature will significantly slow down its feeding activity. For me, since I feed my starter once a week, I just scoop the new discard into the same discard jar from the previous week. When I am ready to bake with the discard, I will take the jar out of the fridge and use it as it is. There’s no need to bring it up to room temperature like you would with a sourdough starter.

How do you store the waffles?

After the waffles have completely cooled, I like to store them in a sealed freezer bag. They can be kept in the freezer for 2 to 3 months! To eat them, simply take them out of the freezer to defrost for 3o min and then you can pop them in a toaster oven to crisp them up. They will taste just the same if not more crispy than the freshly made batch.

Can you use other flour?

You can use rye, spelt, buckwheat or almond flour for this recipe. For rye, spelt and buckwheat, I recommend adding in more liquid (1/4 cup water or milk) because these types of flour tend to absorb more liquid. You can also mix up the different types of flour to test which texture you like the most. I used all purpose flour with almond flour for my recipe because I like the nutty flavor from almond flour.

Sourdough Starter Waffles 2 Ways

Level: (easy to hard)

Yield: 6-7 waffles

Ingredients:

Dry Ingredients

1/2 cup all purpose flour
1/2 cup almond flour
1 1/2 teaspoon baking powder
1 teaspoon salt
3 tablespoon sugar
1 1/2 cup toasted almond

Wet Ingredients

3 tablespoon melted butter
1 tsp vanilla extract
1/2 cup milk
2 eggs
1 cup sourdough starter discard

Double Chocolate (optional)

FAQs

Can you do anything with sourdough starter discard? ›

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.

How much do you discard sourdough starter? ›

Experts recommend feeding a starter twice daily. And at each feeding, you hold onto 1/2 cup of your original starter, discard the rest, and then add its same weight in water and flour. With this schedule, you'd discard almost a cup of sourdough starter every day.

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How quickly do you need to use sourdough discard? ›

I recommend keeping sourdough discard for up to one week. After that point, there is a higher risk of bad bacteria or mold growing. How often should I feed my sourdough starter? I recommend feeding your starter at least once per week.

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What is the benefit of baking with sourdough discard? ›

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.

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Can I use sourdough discard straight from fridge? ›

Yes you can use sourdough discard straight from the fridge, you don't need to let it come to room temperature if you don't want to. What is this? If you are using it straight from the fridge it may be a little stiff or thick, so you'll need to ensure you mix it really well.

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Do you have to discard every time you feed sourdough starter? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

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Can you use day 1 sourdough discard? ›

Remember, you can't use the discard from your homemade sourdough starter for the first 7 days. You can use sourdough discard in all kinds of sourdough discard recipes, including these no wait sourdough recipes, overnight sourdough discard recipes and sourdough discard recipes that use up a lot of discard.

Can you use 2 day old sourdough discard? ›

I don't recommend using starter discard from the fridge to make sourdough bread. Why? The discard could be sitting in the fridge for several days, up to 2 weeks, which is far too long without feeding in an environment that's too cold.

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What can I do with day 3 sourdough discard? ›

What to do with sourdough discard? Don't throw it away! Instead, use it to make delicious and nutritious treats like pancakes, waffles, muffins, and bread. Sourdough discard is a great source of natural yeast and flavor, and can add a unique tangy taste to your baked goods.