Discard, No Guilt
Five real ways to use every scoop of starter discard. So nothing goes in the trash, and your counter stops feeling like a science experiment.
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About this guide
Discard is the portion of starter you remove before feeding, so the jar does not outgrow its container or run out of flour. A small starter makes little discard, and a larger one makes plenty. Keep discard in a covered jar in the fridge and add to it at each feeding. It turns more sour over time, which suits crackers and pancakes but can be too sharp for a delicate batter, so taste a little before you commit.
Check the jar before each use. Mold, or pink or orange streaks, means the whole jar goes in the trash, and when you are in doubt, throw it out and start a fresh jar from your active starter. Weigh discard before you bake, since recipes list it in grams and a loose scoop can vary by a lot.