Sourdough Starter vs. Discard: What’s the Difference & How to Use Both

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Starter

• Living sourdough culture.
• Made of flour + water that you feed on a regular basis.
• It bubbles, grows, and becomes the yeast for your bread when fed (activated). When take a portion to bake with, that portion is also called starter.

Discard

• The portion of starter you remove before feeding (if you maintain a lean starter, you may not have a lot of discard).
• Called “discard” because if you kept all of it and kept feeding, your starter would grown endlessly, requiring huge amounts of flour and maintenance.
• It is not “bad” or “dead” – it’s just unfed starter. You can throw it away or use it in recipes like pancakes, muffins, crackers, cookies, or quick breads.

Here’s a helpful analogy:

• Starter: The pet you keep and feed.
• Discard: the extra you don’t need to keep alive, but can still use.

Pro Tip: You don't have to maintain a large starter to keep up with regular bakes. Check out "Fresh Milled Sourdough Starter Maintenance: How to Keep Yours Lively and Happy" for more guidance.