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Sourdough Discard Recipes

Since beginning my journey through Sourdough in 2022, the one constant issue everyone seems to have, is sourdough discard and what to do with it? I absolutely hate food waste, so throwing it away made me unhappy and that feeling, led me on my search for the best tried and true discard recipes. After many good, bad and ugly recipes, here are the ones that work. The main reason I love cheese making and now, sourdough is that they both truly lend themselves to freely expressing yourself through flavors, design and technique with the added benefit of zero-waste cooking.
Additionally, sourdough discard has amazing health benefits and here are a few:
  • Sourdough discard is rich in probiotics, which can help promote a healthy  gut microbiome and improved digestion.
  • Sourdough discard is a good source of fiber, which helps regulate blood sugar levels, lower cholesterol, and promote feelings of fullness.

Sourdough discard also contains a large range of vitamins and minerals, including B vitamins, Omega-3 fatty acids, iron, and zinc, which are important for maintaining overall health and well being.


~ Sourdough Discard Recipes ~


    Paula’s Sourdough Discard Pizza Crust

    This one is a family favorite and so easy for a late night snack, game night dinner or simply add a salad, some wine and you have the perfect romantic dinner!

    Prep Time: 15 minutes

    Cooking Time: 20 minutes
    Total Time: 35 minutes


    Sourdough discard, active or fed within the last 36 hours.
    Italian Seasoning, Store-bought or see my recipe below *
    Kosher Salt or Malden Salt
    Extra Virgin Olive Oil
    Pizza Stone or Cast-Iron Skillet, imperative and must be hot!
    Homemade Mozzarella from your Standing Stone Farms Cheese Kit (optional)


    1) Preheat a pizza stone, or cast-iron skillet, to 450 degrees. When the oven has preheated, and the pan is scorching hot, take them out of the oven.

    2) Immediately, pour 2 -4 Tbs. Extra Virgin Olive Oil into your baking vessel (stone or skillet) to fully cover the bottom. The amount will Depend on pan size as you need a solid amount to almost pan fry the edges of your crust, not enough to immerse but enough to surround the starter.

    3) Ladle or pour your sourdough starter onto the hot, oiled pan, enough to just spread it out until you have a nice thin layer in the size you want.
    Sprinkle with salt, if it is not in your Italian seasoning, and Italian seasoning.

      The discard mixture will quickly start to bake when it contacts with the pan. This is good and expected.

      4) Return the pan to the oven until lightly browned and crispy, with a spatula, check that it easily pulls up from the pan in a solid crust like form. About 8-10 minutes. (Thicker pours will require longer cooking).

      5) Next, keeping the crust in the hot pan, top with your favorite toppings (always homemade Mozzarella and Ricotta at my house!), return to the oven and bake until the toppings are done. It is common to have to use the broiler to finish off the toppings, this will avoid overcooking the bottom of the crust.

      Note: This recipe is super simple because it uses just the discard however, you cannot use a regular pan. You must use a cast iron or pizza stone. The secret to cooking this recipe is preheating the stone or cast-iron skillet. This is a "discard" only recipe. When you visit our Sourdough page on this website, the links and FB groups suggested will have more traditional "dough" recipes that will include yeast and added flour.

      Standing Stone Farms Sourdough Discard Pizza with Homemade Mozzarella

      * Paula’s Homemade Italian Seasoning 

      • 2 tablespoon dried basil
      • 2 tablespoon dried thyme
      • 2 tablespoon dried rosemary, chop them again yourself to make sure they are fine as you do not want woody sticks in the mix.
      • 2 tablespoon dried marjoram
      • 2 tablespoon dried parsley
      • 4 tablespoons dried oregano
      • 2 teaspoon red pepper flakes
      • 2 teaspoon garlic powder

      In a small mixing bowl, combine the dried herbs including basil, thyme, rosemary, marjoram, parsley, and oregano. Add red pepper flakes and garlic powder. Mix to combine. Store in an airtight container.  Lasts up to 3 months.  Always remember the quality of your ingredients equals the quality of taste!

      More recipes to come…