Hi Lisette! I’m so happy to hear you’re enjoying the process again and welcome back to the world of sourdough! I’m so happy to hear you’re enjoying the process again—and welcome back to the world of sourdough! Great question about the discard. Yes, if your starter is active, bubbly, and still smells good, you can absolutely save the discard from each feed in a container in the fridge and use it once you have time.

Even though I don’t have discard recipes on the site just yet, many people save up discard for pancakes, crackers, or quick breads. Just make sure you’re only using it when your starter is in good health (no strange smells or pink/orange streaks).

And feeding 3 times a week is a great plan for maintenance. Happy baking!

Hi Mariah! Great question. You can start using sourdough discard as soon as your starter is established, meaning it’s at least a week old and has been fed consistently. Discard works wonderfully in recipes like crackers, pancakes, and muffins, where you don’t need the rise that a lively starter provides.

If you’re looking to bake bread, though, you’ll want a starter that’s active and bubbly, one that reliably doubles (or almost doubles when your starter is young) in size after feeding.

Hope that helps, and happy baking!

Hi Melissa! Great question, and I love that you’re planning ahead! When your starter is ready for baking, here’s what to do:

1) Before Baking: Discard down to the amount needed for your recipe, then feed the remaining starter (equal parts flour and water).
2) After Feeding: Let the starter sit on the counter until bubbly and active, so it’s ready for your next bake.

Since your starter is new, feeding it about 3 times a week on the counter is fine if you’re not baking. However, when gearing up for frequent baking, daily feedings are ideal to keep it strong and ready to go. I hope this helps, and feel free to ask if you need more guidance! Happy baking!

Hi Libby! Thank you so much for trying my recipes and for reaching out here and on Pinterest. I truly appreciate it! I’m glad to hear you’re enjoying the flavor of your bread. If your starter isn’t doubling yet and you are finding that your bread is dense, your starter may just need a bit more time to build strength. A warmer spot or an extra day or two of discarding and feeding can often help. Also, as your starter matures you’ll start to see more bubbly activity and strength. I’m here if you have questions. Happy baking!

Thank you so much for your kind words! I’m thrilled to hear that both of your loaves turned out perfectly—that’s wonderful news! Starting fresh with a new starter can be fun. While my recipe does use larger proportions, it’s designed to give you plenty of starter for ongoing baking or sharing. If you have any questions along the way, I’m here to help. Happy baking!