Active Starter vs Discard - When and Which to use and Why

The differences between active sourdough starter and starter discard form the basis for lots of questions and discussions on the various sourdough sites. Sometimes the answers are accurate, other times not so, and confusion abounds. Here is a five minute video that looks at the question and does its best to provide some clear answers and reasons for the differentiation.
The Sourdough Simpleton is designed for the newcomer to the world of Sourdough baking. I am a novice, myself, and am writing this from a perspective that I found hard to find as I navigated the straits of sourdough, encountering terms and techniques along the way that defied a simple explanation. The videos on KZbin are supported by a website, www.sourdoughsimpleton.com, a Facebook Group, bit.ly/FBSourdough, and @sourdoughsimpleton on Instagram. Please subscribe to this channel, and follow as new items are added.

[@ostinc]

This might be the first video I've seen (after several articles and other videos) to truly clarify the differences between the two and without using any obscure wording. Thank you so much for this!!

[@SourdoughSimpleton]

Glad it was helpful! I try to keep it simple, direct, and informative. It addresses the exact problems that I had with material existing when I was trying to understand all this stuff!

[@PathwayRanchTX]

You’re amazing! Thank you!

[@AmeliaAcres]

Thank you thank you, sir! This video was very helpful.

[@SourdoughSimpleton]

Glad it was helpful! My goal with the Sourdough Simpleton series is to try to demystify and explain the process. Look for more videos in the future.

[@onxeniastreet]

This was exactly the answer that I was looking for! Thank you!

[@SourdoughSimpleton]

You're so welcome! Glad I could help'

[@flyxk3]

I finally understand. I'm so grateful I stumbled across your video! Thank you!!!

[@SourdoughSimpleton]

I'm glad that I could be a help to you. Please do peruse the other videos in the series, subscribe to the channel, check out the website and Facebook page and enjoy the wacky world of sourdough! Thanks for writing.

[@theconvert3765]

Thank you !

[@o_duamna]

yes, yes, yes! thank you so much!!!

[@SourdoughSimpleton]

Any time! Check the other videos for more tips'

[@PhilipMalone]

Thankyou! this was perfect

[@SourdoughSimpleton]

You are quite welcome. I am glad it helped clarify this often confusing aspect of sourdough baking.

[@afoolinherfolly]

Lovely video thank you =) I'm very interested in the digestibility and nutritional benefits, so always wanting a long ferment. I've seen several recipes for long-ferment cookies etc that say you can start with active starter or discard, and I'm curious what the difference in the end product would be. Seems like starting with active starter would kickstart the fermentation process, which seems like it could result in significant differences in digestibility as well as taste and texture. Might come with considerations affecting choice of fermentation time and room-temp or refrigerator ferment. So many factors at okay!

[@SourdoughSimpleton]

You raise a common issue. If you start with discard, unless you are using another leavening agent, you have to essentially allow the discard to become active starter in order for your dough to rise. I deal with that in my video "The Truth About Sourdough Discard Recipes" at kzbin.info/www/bejne/oIDKqKBro8tqd7s Ways to lengthen the time of ferment is to keep the dough cooler, such as in the refrigerator, or use only a small amount of starter, so that it takes longer for the starter to grow to the needed size. Thanks for your comment.

[@GreatGrannyFreeBird]

good video. I always use my discard, even if I need to feed it a bit to regenerate it back into starter. If I get too much on hand, I give it away or make and freeze things.

[@SourdoughSimpleton]

Thanks for the comment. In fact, I took my ageing starter out of the fridge last night, dumped some, fed it, and this morning -- it's alive! Please do subscribe if you've not already, and check out the website and facebook pages as well.

[@kellyeldershomesteadbeginn8242]

Thanks, because idk what's wrong with my starter. It's rising past double and I have followed 3 different recipes for sourdough bread and I'm not getting a rise on my bread. I've used only unbleached ap, whole organic wheat. I did order some rye because I can't find it anywhere near me. I live in the country and it's pretty simple out here so it's hard to get lol.

[@SourdoughSimpleton]

Thanks for the question. Let's start off simply, what is the room temperature in your kitchen? You can contact me directly at [e-mail] and we can step through the process.

[@deborahembry7292]

Thank you for the information. I never knew what was meant by discard. I have new starter ( now two months) abd it is fed once a day and always kept cold , never kept on the counter. as you can imagine I have been making lots of bread . I also have been making fough balls and freezing them to bake later. question ; if bread dough freezes okay will the starter be okay after freezing it ?

[@MarcLeavey]

Deborah, good questions, and am glad to help. You might check out some of the other videos on this channel, the differentiation of starter v discard is a common issue. And do subscribe to the KZbin channel if you've not already. I have frozen dough, when you thaw it out, it helps if the dough gets back to room temperature and has some time to regain activity. The starter used to make the dough, of course, is incorporated into the dough, and usually does just fine. Please do let us all know your progress.

[@klaskristian1]

Hello buddy. I have started to feed my formerly pretty sliw starter qith stoneground whole wheat and stoneground rye. Ut has taken off i can tell you.

[@SourdoughSimpleton]

Yes, using more "natural" grains can give a kick start to a sluggish starter. Glad you are doing well. Please do subscribe to this channel, and check out the website and Facebook page cited above.

[@Lagolop]

@@SourdoughSimpleton For sure I agree. We've had our starter for years but if I was to have to begin from scratch, I'd use a whole grain like WW or spelt (unless I wanted to only make white breads).

[@cheeksqueezermom]

My 6 day-old starter has a layer of water on the top (hooch?). For the last 3 days I have discarded down to 1/2 cup of starter, then added 1/2 cup water and 1/2 cup flour, and mixed it in. Very few bubbles at all. Within an hour or so of mixing it, I have the same exact layer of water on top. What am I doing wrong? Should I pour off the liquid and keep going? It has a very mild yeasty smell to it, so I don't think it's dead. But I've heard that if the starter "sinks", it's not a good sign (which is what it seems to be doing). HELP!!

[@SourdoughSimpleton]

Thanks for the question, Allison. Likely the biggest problem is that you are using too much water. Equal portions of flour and water are used, by weight, not by volume. Water weighs about twice what flour weighs per unit volume. So one cup of water weighs about 240 grams, one cup of flour about 120 grams. By using twice as much water, likely some of that water will rise to the top. Take about 100 grams of your starter, add 100 grams of water and 100 grams of flour, and let it set at room temperature for a few hours and let me know how it does.

[@Lagolop]

I would not discard the liquid because it will change the hydration level of the starter.

[@julietabrooks4551]

So can I make pancakes/waffles with the discard even though it never “activated” ? Thank you!! 🩷 can I add the “pancake mix” to that?

[@SourdoughSimpleton]

Yes you can! It is very forgiving, and there are many ways to make discard pancakes and waffles

[@julietabrooks4551]

@@SourdoughSimpleton thank you so much for your reply!!! Do you have a video of the different recipes?

[@SourdoughSimpleton]

I only have one waffle video online, and another about frying starter. But there are many others to try on this channel. Check them out.

[@julietabrooks4551]

@@SourdoughSimpleton thank you!!! 🩷