Now that you’re well on your way with your sourdough journey, you’ve probably noticed something…
the discard is piling up!
Bakers often ask, “Do I really have to throw away part of my starter?” And the short answer is: Yes —
but it doesn’t have to go to waste.
Regularly discarding a portion of your starter and feeding it with fresh flour and water keeps the wild
yeast and friendly bacteria balanced and thriving. This ensures your starter stays strong, active, and
ready to raise beautiful loaves. If you don’t remove some, you’ll end up with too much starter and a
weak microbial balance — not great for baking.
But here’s the good news: discard isn’t trash! You can bake with it, use it right away, or store it in the
fridge for future use.
From crackers and cookies to pancakes, muffins, pizza crust, and even granola — your discard can become something delicious. We like to think of it as a sourdough bonus.
Join us to learn how to use discard in various recipes and even mix one up to take home and bake!
Space is limited!! Please register online at
https://www.aikenwellnessspa.com/community-classes
You may also like the following events from Aiken Wellness Spa & Boutique:
Also check out other
Workshops in Aiken.
