What Happens if You Bake Sourdough Discard?

Discarded sourdough starter is commonly used in recipes without additional flour, which means that it can be baked instantly. The discarded starter's flour is already fermented and adds sourdough flavour to any recipe it is added to.

How Long is Sourdough Discard Good For?

It is possible for sourdough discard to remain fresh for up to 1 week by storing it in an airtight container in the fridge.

Can You Freeze Sourdough Discard Pizza Dough?

The dough can be stored in the freezer for later use. Simply spray a plastic bag with non stick spray and place the dough into it, pop them into the freezer and they can remain frozen for up to 2 months.

What's the Difference Between Sourdough Starter and Discard?

Essentially sourdough starter and discard are pretty much the same thing. The discard is a part of the sourdough starter that you're not currently feeding or baking with. Its called discard because it often gets discarded during feeding.

How to Make Sourdough Discard Pizza Dough

Ingredients

Scale

200g sourdough starter discard
7g instant yeast (optional)
280g water
20g honey
30g olive oil
500g bread flour
20g salt

Tools

Glass Mixing Bowl
Silicone Dough Scraper
Pizza Peel
Pizza Stone
Pizza Rocker

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Instructions

Grab a large mixing bowl and measure out the sourdough starter, water, and honey (as well as yeast if you wish to use it). Stir the ingredients together until the sourdough starter and honey have dissolved in the water.
Next add oil, flour, and salt into the bowl, gently stirring this together with a dough whisk or knife. Cover with a plastic wrap and let the dough sit for 30 minutes.
Tip the dough out onto a floured surface and knead it using your hands. With the right amount of kneading your dough will emerge beautifully soft and silky. This should take about 10 minutes.
Once the dough is nice and silky, plop it into a warm bowl (you can warm your bowl with warm water and then dry it, this helps speed up the rising). Cover the bowl with a plastic cover and leave the dough to rise until it has doubled.
Once the dough has doubled in size, separate the dough into smaller balls, so they’re ready to be rolled out. Measure out 200g per pizza. Leave the balls on the counter top, and cover them with a tea towel, for about 30 minutes.
Once you’re ready to make the pizza bases, use your fingers to press the dough into a pizza round. To stretch the dough, pick it up and move your hands around the edges, allowing the doughs wright to stretch it into a round. Try to avoid using a rolling pin during this process, if you wish to provide your dough with a good structure once baked.
Place your pizza dough on to pizza peels, ready for your toppings
Once you’re ready to bake, pre-heat the oven to 450 degrees F and ensure that its hot.
Place your pizzas into the hot oven for about 15 minutes, till the toppings are cooked with a crisp bottom. The pizza bases are especially great when baked in a wood fire or gas pizza oven.

Author: Natasha Krajnc
Prep Time: 1 hr 40 mins
Cook Time: 15 mins
Category: bread