Delicious and Easy Sourdough Crackers Made from Discarded Sourdough Starter

Sourdough Crackers made with discarded sourdough starter is a fabulous way to use the healthy and nutritious sourdough discard. These crackers will become a favorite snack for you and your family.
Sourdough Crackers With Olive Oil, Herbs and Seeds
You can find the recipe here on my website.
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[@user-tr7pk7db8q]

Ingredients Sourdough discard: 200g Olive oil: 3TS Whole wheat flour, AP flour: 70g/ea Herb of choice: 1Ts Baking soda, salt: 1/2tsp/ea

[@staciroberts7057]

Thank you!

[@smartcookie3500]

*3TBS of oil.

[@jerry6601]

Kathleen! I've been using your discard recipes for crackers now since 2020 and have made crackers dozens of times. I double the recipe comfortably, use any number of herbs, any number of seeds and my husband and all who eat these crackers love them. Thank you, thank you, thank you!

[@SanDiegoArtisanBreadSchool]

Thank you very much!

[@pjmjazz]

Love this! I've been making crackers for years experimenting with different recipes, and I'm in the process of trying this one. Everthing taught at SDABS rises above the others.

[@SanDiegoArtisanBreadSchool]

Thank you very much!

[@CGB-se6kt]

Kathleen, Thank you for sharing the video. I have read all the comments and your replies. It helps me a lot.❤

[@SanDiegoArtisanBreadSchool]

Thank you for watching my video and commenting! I’m very happy I can help!

[@tesstucker3311]

So easy and SO versatile! The recipe is really forgiving if you want to, for instance, double batch it and do different things with several sections. My last batch I separated into 3 and did one log with Rosemary, one log plain with a bit of butter for more of a saltine taste (added a bit of flour to that one to maintain the texture), and another log with fresh grated parmesean and cracked black pepper (truly the best “adult cheezits” 😂). Did different seed/no seed combinations with the sheets of crackers, too. All were an absolute hit at a charcuterie night with my roommate and his girlfriend!

[@SanDiegoArtisanBreadSchool]

Thank you for watching my video. I love your experiments and additions to the recipe. I love black pepper in the recipe too!

[@lowespringacres7838]

Crackers are my favorite thing to make.

[@GriffinWatt]

What’s really helped me is taking a fork to each cracker. That way they don’t poof up in the middle after they cook.

[@SanDiegoArtisanBreadSchool]

Excellent idea!!

[@roxxigirl1320]

These look delicious. I’m going to make these, but I will roll little ball and then use a tortilla press.

[@SanDiegoArtisanBreadSchool]

Tortilla press! Brilliant idea!

[@Polter_Geisha]

I created my own sourdough starter instead of buying one and have had so much discard, i've literally been dumping it down the drain. Now that it's really healthy and smelling wonderful, I've been finding recipes for discard like pancakes and now this one: I will make this one over and over again. Escellent 10/10. Had to go about 7 minutes longer in my oven since I don't have a convection option and they came out perfectly. Thank you for this recipe!

[@SanDiegoArtisanBreadSchool]

Im glad you enjoyed the recipe. Healthy sourdough crackers are truly a great way to use discard!!

[@victorialung1900]

Please! Continue with the videos ♥♥ I've learning a lot !!

[@SanDiegoArtisanBreadSchool]

Thank you! More to come!

[@Geers7Omoorstay]

Kathleen, it is exciting to watch somebody giving their best through their knowledge. Let me humbly tell you, you are on the right track to offering your experience to benefit an eventual audience. Chapeau!

[@SanDiegoArtisanBreadSchool]

Thank you! I'm happy you enjoyed the video!

[@cathysparkes69]

I made these 2 days ago ... they were delicious and so easy!! ... I now have a fabulous base to make an assortment of tasty morsels for my next cheeseboard ... thank you San Diego Artisan Bread School!

[@SanDiegoArtisanBreadSchool]

Wonderful! You are welcome! Glad I could help.

[@ErikFabian]

Nice to see you back!

[@SanDiegoArtisanBreadSchool]

Hey, thanks!

[@katelyon5016]

Thank you for a great idea!! I will be making these tonight!!

[@SanDiegoArtisanBreadSchool]

Thank you! I’m glad you enjoyed the video.

[@LaurenErro]

Great video!! Very informative thank you!

[@SanDiegoArtisanBreadSchool]

Thank you!

[@lindaleroux4218]

Ooo lovely...thankyou

[@SanDiegoArtisanBreadSchool]

Thank you!

[@rosweaver70]

This is an ideal and straight forward instruction on how to make s/d crackers. Thanks you!

[@SanDiegoArtisanBreadSchool]

Thank you!! Your comment means a lot!

[@superfoodlife3848]

I made this and it turn out amazing, solved my discard problem and turn into something healthy and delicious, love the little tips and technics you demonstrated in the video, only very experienced ppl have show that! thank you again for the recipe and please don’t stop posting! Looking forward to more videos like this!

[@SanDiegoArtisanBreadSchool]

Thank you very much!!

[@aligned4good]

Thank you for sharing the recipe! It looks so delicious! I can't wait to make it.

[@SanDiegoArtisanBreadSchool]

Thank you! I you enjoy the crackers.

[@pubgexecutive7276]

Wow perfect, I’ll be “borrowing” this recipe…….permanently 😉

[@SanDiegoArtisanBreadSchool]

I'm glad you enjoyed the recipe! Thanks for watching!

[@larandin]

I made these this weekend and they are wonderful!! Thank you Kathleen. I would love to find more discard recipes.

[@SanDiegoArtisanBreadSchool]

Thank you! You are so welcome!

[@dianakessler3683]

This is going to be so perfect with cheese and Wine. Thanks Kathleen!

[@SanDiegoArtisanBreadSchool]

They are also fabulous with Hummus!

[@DwightFordHenry]

AMAZING!

[@SanDiegoArtisanBreadSchool]

Thank you! I'm happy you enjoyed the crackers!

[@flyingcloud9253]

I want to use my discard starter! Thank you for this recipe, I am going to try this recipe tonight...

[@SanDiegoArtisanBreadSchool]

You are very welcome. Glad I could help!

[@kmbrooks96]

I just made these and they are great. I would love some more videos!

[@SanDiegoArtisanBreadSchool]

Thanks you!! Glad you like them!

[@lucyd007]

Awesome 👏 a must try

[@SanDiegoArtisanBreadSchool]

Let me know what you think when you try the crackers!

[@dianepatterson9187]

Thank you for sharing this recipe! This is my first attempt at baking crackers and they turned out delicious! Will be making these again soon!😊

[@SanDiegoArtisanBreadSchool]

You are so welcome! Thanks for watching my video.

[@lizze8689]

Thanks so much for the recipe. So thrilled with the results. Perfect recipe for using up all the discard. Super delicious.. Thank you

[@SanDiegoArtisanBreadSchool]

I’m very glad you enjoyed the recipe! Thanks for watching my video!

[@SLDIKJF]

I´ve heard about this but didn´t really know how. But this video shows it really nice and simple! Thanks!

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. I am very happy I could help!!

[@Megan26Adler]

Just baked some of these up, today! Definitely better than the first discard cracker recipe I tried. Love the slight puffiness, and I used a sesame/poppy seed combo. Thanks so much ☺️

[@SanDiegoArtisanBreadSchool]

Thank you for your kind words! I am happy I could help! I have also put toasted sunflower seeds (smaller ones) into the dough and really liked the results.

[@elenalucebelo]

What a lovely lady!!! Great job!

[@SanDiegoArtisanBreadSchool]

Thank you so much!

[@vadenA]

Great recipe, Thank You

[@SanDiegoArtisanBreadSchool]

Thank you!

[@tracey278]

Yes please do continue with the videos 💙 if you have the time I would love to see a few more sourdough discard recipes , as a girl can only eat so many crackers 😂 I do love them tho iv made 4 batches of them since first watching your video , my friends love them and I have been asked to make them for my friends garden wedding! 🌸🌸

[@SanDiegoArtisanBreadSchool]

I am so glad you like them!! I have more videos coming. Thanks for watching!

[@ampp3692]

Thank you so much for this recipe, the crackers are delicious, my new favorites

[@SanDiegoArtisanBreadSchool]

Thank you very much for watching my video and commenting! Really made my day!

[@janetill1158]

Thank you 😊

[@SanDiegoArtisanBreadSchool]

You are very welcome!

[@carolyngriffin5008]

Hi Kathleen, I just made the discard sesame chia seed crackers. I didn’t have WW or Spelt flour so I used Cassava flour and all purpose flour. My crackers came out so crispy and so yummy. Your explanations were concise and very easy to follow along. Blessings on a job well done.

[@SanDiegoArtisanBreadSchool]

Cassava flour sounds like an excellent idea! I will try it. Thanks for the tip!!

[@hinbutski]

I think I will try it exactly how you did it! Also maybe rye.

[@KzLollapalooza]

Thank you for the quality video

[@SanDiegoArtisanBreadSchool]

Thank you for watching.

[@Joe-pc8ru]

Thank you!

[@SanDiegoArtisanBreadSchool]

You are very welcome!

[@artgamesforfun]

smart instruction, fabulous idea, i'm sub'd! thank you for sharing awesomeness for us home cooks.

[@SanDiegoArtisanBreadSchool]

Thank you! I am glad I could help!!

[@steelpodmusic]

ありがとうございます。 助かりました。🙏🏻🙂

[@SanDiegoArtisanBreadSchool]

どういたしまして。

[@maevemullins]

Thank you for the video

[@SanDiegoArtisanBreadSchool]

Thanks for watching!

[@vanchi228]

please upload more videos. yours are very helpful ! thank you.

[@SanDiegoArtisanBreadSchool]

Thank you very much! I am working on more videos.

[@petergoulding2421]

I shall give this a try , we like a few crackers along with some olives 🫒 and a glass of wine. Maldon Sea Salt is produced on the Essex coast in the UK, the flakes are soft and crumbly.

[@SanDiegoArtisanBreadSchool]

I have tried a few variations of this recipe. My latest favorite is pumpkin seeds (I soak them in water overnight then drain well) rolled into the crackers instead of the sesame and chia. A little more tricky to cut into crackers, but I enjoyed the crunch and flavor.

[@talldave1000]

Thank you, thank you, thank you for this recipe. So many people out there using discard which is actually quite thick (like the just discarded it) where you use what most people have...discard that is runny. I have been looking for a good recipe for what to use my discard to make and I think you just showed it to me. GREAT Video!

[@SanDiegoArtisanBreadSchool]

Thank you! I appreciate you noticing I am using real discard. I try to keep my lessons real to the home baker. Nice someone noticed!!

[@talldave1000]

@@SanDiegoArtisanBreadSchool - I'm actually making these. My dough is in the refrigerator resting. This afternoon I'll be munching on these crackers

[@lilbitacres7107]

I am making crackers as I type but wish I’d seen your recipe first. I didn’t realize how to get my seeds to bake in until I saw your demonstration. Tomorrow I’ll try again since it’s in the wee hours & I should be asleep lol thank you for your video.

[@SanDiegoArtisanBreadSchool]

Thanks for watching! I am happy I could help.

[@stitchknit72]

My first batch is chilling now to be baked later this evening. I fully expect them to be very good.

[@SanDiegoArtisanBreadSchool]

Thank you for watching my videos!

[@grannyvee5789]

❤

[@The_AlphaTeam]

Best line ever! “The first time I made them perfect and no one cared anyway”

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video! It always helps to have a sense of humor when. making bread!!

[@nicolecarlson8869]

3:26 We're gonna have crackers tomorrow ;)

[@SanDiegoArtisanBreadSchool]

Remember!! Roll thinner than you think. If this is your first time, only bake a quarter of the roll and check to be sure you are happy with the thickness.

[@snoopaka]

Wish I had watched this video before I tried to make discard sourdough today. Your's look way better! I'll try your's next time!

[@SanDiegoArtisanBreadSchool]

Thank you! Very sweet of you!

[@snoopaka]

@@SanDiegoArtisanBreadSchool My wife DeVona said she went to High School with you. Fun tidbit. Love your channel.

[@SanDiegoArtisanBreadSchool]

@@snoopaka What a small world!! I remember DeVona! Very sweet and very smart! She is lucky to have someone making bread for her!!

[@armageddonkid]

These look so good! Can't wait to try them. Question: When you say saved sourdough discard, even up to a month, do you mean you keep the discards at room temp or in the fridge?

[@SanDiegoArtisanBreadSchool]

Good question. Keep your sourdough discard in the refrigerator. Be sure to label it as it might be tossed out by a well-meaning spouse.

[@b34tn1k]

These crackers are fantastic. I've done a few different seasonings instead of herb de provence(still my favorite so far) and am open to suggestion.

[@SanDiegoArtisanBreadSchool]

You might try changing up the flour. I have been using 100% spelt and 100% whole wheat flour and really like the different flavors. I also like chopped rosemary (1-2 Tablespoons) and for a more spicy cracker try course black pepper (1-2 teaspoons).

[@jolox.]

Thanks for the nice video! I will try this with one of my next feedings! Have you ever added cheese?

[@SanDiegoArtisanBreadSchool]

Yes, I have added 1/2-1 cup shredded cheese to the recipe and it was very good. The sharper dryer cheeses were better tasting than the milder cheeses.

[@abeerali7834]

Hi Kathleen. Thank you for the recipe, I will definitely make this. How long would the shelf life be for those crackers? I’m thinking to make large batches and send them as gifts 😊

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. I keep crackers on the counter for about 3-4 days then freeze them. I have frozen them for up to 6 months.

[@nataliaprokhorova8714]

Thank you. Could it be done with discarded rye starter?

[@SanDiegoArtisanBreadSchool]

Absolutely! They would be really good too!

[@dianegarcia8455]

Hat type of rolling pin are you using, so I can get one. 😍

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video? The rolling pin is Fox Run non stick rolling pin.

[@gicarver1]

Your mixed dough looks very different from mine. What hydration is your discard? Would it be advisable to bring it up with water or down with additional flour.... or keep it easy and just bake for shorter or longer? Thank you for sharing this recipe!

[@SanDiegoArtisanBreadSchool]

Everything you wrote will work. Sourdough starter discard will become more liquid the longer it sits. I adjust the water rather than the flour, although I think either will work nicely. If the starter is older and more runny I use less water. If, the starter is newer and more billowy I will need more water.

[@LindaKez]

This looks like a lovely recipe. I’m going to try it today. I had found a different one a few days ago but my crackers were really hard and chewy. I’m wondering if the use of flour and baking soda will help with the texture? Also, any chance you could tell me which Weck jar that is on the video pic? It’s the jar with the crackers pictured in it. I love Weck jars and can’t find one that large. ☺️

[@SanDiegoArtisanBreadSchool]

Hope you enjoy the cracker recipe. The crackers should be gently crunchy. They won't be soft like saltines, however, I have found if I use all whole wheat flour they have a nice crunch. The jar is a Weck tulip jar and can be found on Amazon.

[@LindaKez]

@@SanDiegoArtisanBreadSchool Thank you so much! Which size is it if you recall? ☺️

[@SanDiegoArtisanBreadSchool]

@@LindaKez The jar is 3 inches tall, they call it the ½ liter on Amazon.

[@baileywee5626]

Thank you for the video, if using cheese when do I add in the cheese?

[@SanDiegoArtisanBreadSchool]

Thank you! I am glad I can help. I add the cheese with the flour. I mix it into the flour so it is evenly distributed then mix the flour mixture into the sourdough discard/olive oil mixture.

[@baileywee5626]

@@SanDiegoArtisanBreadSchool Thank you so much, i will try with cheese the next time.

[@artgamesforfun]

in previous comment you mentioned you save the discards in a jar in the fridge; to use that in a recipe like this, does the discard jar need to be at room temp for while?

[@SanDiegoArtisanBreadSchool]

The discard does not need to be at room temperature for a while, but it is definitely easier to work with if it is warmer. I generally do let my discard sit out for an hour or two before using it.

[@debbiesheets5585]

Where do you find you bench scraper and bowl scrapper......starting the sourdough journey with my 2 month old starter. TIA

[@SanDiegoArtisanBreadSchool]

Congratulations on making the sourdough bread making decision. Bread making is truly a life long journey!! I have some suggested items on my school's website. Here is the link. sdartisanbread.com/shop-for-supplies/

[@teresakopaz2888]

What can be used instead of cling wrap? Beeswax wrap? I dod not use cling film or zip plastic bags. What did people do to make similar items before plastic existed?

[@SanDiegoArtisanBreadSchool]

The goal with the plastic film is to prevent the dough from drying out in the refrigerator. Any airtight container will work nicely.

[@janetill1158]

Hi, can the dough be frozen successfully? Thank you

[@SanDiegoArtisanBreadSchool]

Yes, the dough can be frozen. Wrap very well so you don’t get freezer burn. Defrost in the refrigerator overnight before you want to make the crackers.

[@tracey278]

Could I freeze this ? Before the bake , would you suggest I put it into the frigid for 12 hours and then into the freezer? Or just right into the freezer first ?

[@SanDiegoArtisanBreadSchool]

I would put it right into the freezer after shaping into a log. Wrap very well. Let sit overnight in the refrigerator the day (or two) before you want to bake the crackers.

[@tracey278]

Thank you very much I made these crackers a few days ago and they were amazing, enough that I’m going to do them on a weekly basis.

[@SanDiegoArtisanBreadSchool]

@@tracey278 Thank you! Your comment made my day!! I am so glad you like them!!

[@FatinQQ]

does it has to be AP flour? cause I only have organic plain flour in hand.

[@SanDiegoArtisanBreadSchool]

Good question. You can use any flour. It will all work nicely. Thanks for watching my video!

[@caroceren]

What can i use instead of a silicone mat? Can i use parchment?

[@SanDiegoArtisanBreadSchool]

Thanks for watching! Yes, you can use parchment paper. It will slide around a little. Sometimes a damp towel or paper towel under the parchment will hold it in place.

[@caroceren]

I watched the video again and you mentioned parchment could be used. I did not get it the first time. Thank you! I made a mess with the parchment! But the crackers finally turned out great! 😃👌

[@SanDiegoArtisanBreadSchool]

@@caroceren I'm glad they turned out!

[@crowellwarren]

Would docking the crackers before baking be beneficial or is it unnecessary?

[@SanDiegoArtisanBreadSchool]

. Docking can be decorative and quite nice but is not necessary with this recipe.

[@stephaniejoslin8381]

Can you make a head and freeze?

[@SanDiegoArtisanBreadSchool]

I have never tried freezing cracker dough. I imagine it would be fine as there is no yeast. It would like freezing cookie dough.

[@omaamerica]

If you add cheese, do you still add the seeds on top?

[@SanDiegoArtisanBreadSchool]

You can leave out the seeds if you prefer. Or perhaps, add some sesame seeds to a few of the crackers and see if you like it. It's fun to experiment!

[@kathleenvangordon2312]

I don't have a kitchen scale. Could you please tell me how many cups of flour/starter to use?

[@SanDiegoArtisanBreadSchool]

Happily. 1-cup of starter weighs approximately 240 grams. 1-cup of flour weighs approximately 120 grams. So, I would use ¾-cup of starter and ½- cup plus 1.5 tablespoon of all-purpose flour and ½-cup plus 1.5 tablespoons of whole wheat flour.

[@chriscon1280]

How long can you keep the discard in the refrigerator fresh

[@SanDiegoArtisanBreadSchool]

I keep my discard for about 3 weeks. If it becomes too thin I add some flour to it and thicken it up a bit before using. Add the flour then let it rest on the counter for 2-3 hours. An alternative is to use a bit more flour in the bread dough to compensate for the more hydration in the starter.

[@chriscon1280]

Thank‘s for this Information, kind regards from Frankfurt/Germany

[@MrAgben]

how long can discard be kept in the fridge and still be used for crackers?

[@SanDiegoArtisanBreadSchool]

I keep my discard about 6 weeks. To keep it longer, I will add some flour to thicken it up and refresh it a little. It gets very runny if it is older. To use discard when it is runny, you might want to adjust the amount of liquid or add a bit more flour.

[@youmalaun]

I’m confused about discard. Is it always considered discard or does it then become a new batch of starter?

[@SanDiegoArtisanBreadSchool]

You are correct, discard can become starter if it is fed/refreshed. Discard is created when feeding your starter. Generally (and not always) one feeds their starter either daily, if making bread every day, or weekly. Starter is fed/refreshed, usually by taking a little from the existing starter and adding more flour and water. This becomes the "starter". The left over starter that was not used for the new/refreshed starter becomes the discard. Some people throw it away, most save it for other uses. I like this recipe so much that I will simply make more starter to use in the recipe, it does not have to be discard.

[@clararemmers9383]

Can you freeze the logs to bake later?

[@SanDiegoArtisanBreadSchool]

I have never tried it but I bet you could. I have a log in the fridge right now. I will cut it in half, freeze half and let you know. Thanks for the suggestion! I am excited to try it.

[@SanDiegoArtisanBreadSchool]

I also freeze the crackers, and they are wonderful and last months.

[@clararemmers9383]

@@SanDiegoArtisanBreadSchool I went ahead and put them in the freezer. I made 8 logs I kept 2 out to make the crackers and thought I would just freeze them. Let me know how they come out.

[@aaronfaucett6442]

So... The discard is only adding flavor and volume but no leavening? I'm new to sourdough

[@SanDiegoArtisanBreadSchool]

Yes, if you want a little more rise, you can try adding a little more baking soda.

[@man...9739]

Trying this out, the temp of oven 340 F or C. Thanks

[@SanDiegoArtisanBreadSchool]

Fahrenheit.

[@kirk-yintung7721]

can i use butter instead of olive oil?

[@SanDiegoArtisanBreadSchool]

Yes! Any cooking oil will work nicely.

[@federicanorreri1971]

Out of curiosity: what's the purpose of the baking soda?

[@SanDiegoArtisanBreadSchool]

Thanks for checking out my video. I add the baking soda to create a little more delicate cracker. It's not a huge difference, but I like the little lighter crunch.

[@stephaniejoslin8381]

How do you store your discard?

[@SanDiegoArtisanBreadSchool]

I keep discard in a 4 cup plastic Combo container with a lid. Make sure the discard is labeled!! I have heard a number of times discard being thrown out by mistake.

[@sylviacarlson3561]

I just have one question - you said you put the temperature at 340 F, but on your written recipe it says 325 F. Which one is correct?

[@SanDiegoArtisanBreadSchool]

I bake the crackers at 325F. My apologies for any confusion.

[@zidazahrancooking659]

Can i exchange the wholewheatflour with ryeflour instead??

[@SanDiegoArtisanBreadSchool]

Yes, rye is a good replacement for the whole wheat. Actually, you can use any flour you want. It will change the flavor and texture a little, but it is fun to experiment!!

[@zidazahrancooking659]

@@SanDiegoArtisanBreadSchool is there any difference if we keep the dough for 4hours@ overnight??what is the function?

[@SanDiegoArtisanBreadSchool]

@@zidazahrancooking659 More flavor is developed if the dough can rest at least 4 hours or overnight. It's OK to skip the rest period and make your crackers right away. I would recommend making the crackers with a rest period and without a rest period and see which your prefer.

[@zidazahrancooking659]

@@SanDiegoArtisanBreadSchool oic oky then i think i prefer to keep it overnight ..but i made a mistake..i used 70gbreadflour n 70g ryeflour😅 is it oky??have u ever used this both flour

[@SanDiegoArtisanBreadSchool]

@@zidazahrancooking659 No, but I love rye flour and it was my next experiment with crackers because of the health benefits. Rye is really good for one's sugar elevation level. Please let me know what you think.

[@C00ltronix]

Why making "discard"? Why not make what you need? But good method. Baking at 160°C / 14min

[@SanDiegoArtisanBreadSchool]

There are many ways to handle discard or no discard. I personally like to use sourdough discard to enhance the flavor of other doughs. Pancakes and waffles, crackers, and many more. It is merely one's preference.

[@shwetagupta1210]

Why u add baking soda ?

[@SanDiegoArtisanBreadSchool]

Baking soda will give your crackers a slightly softer crunch. It is optional if you like a very crunchy cracker. Thanks for watching.

[@redleader]

Wait...What? How is "not as salty as regular salt"??? Huh...?

[@SanDiegoArtisanBreadSchool]

Surprisingly different kinds of salt have different a"salty" taste.

[@cananstone163]

Thank you so much from UK. Just made it..... Absolutely delicious. Thank you so much for your time recording this video....

[@PhilKoenigBrooklyn]

Who makes your rolling pin? I need to replace my PVC pipe ;-)

[@SanDiegoArtisanBreadSchool]

It's made by Betty Crocker. Non-stick. We use them in class.

[@littleme3597]

I don't understand discard. I just make more sourdough!

[@SanDiegoArtisanBreadSchool]

Thanks for watching my video. I also make more sourdough starter if I don’t have enough discard to make crackers or pancakes or whatever I want to make.

[@litziamaza7264]

Sometimes you don't use your sourdough because you don't make bread...so you have a lot , if you feed your sourdough you'll have so much...so that's why we discard It... sorry I'm from México

[@litziamaza7264]

Instead of throw It away, we can make other things