How Long Can You Store Sourdough Discard In The Fridge? (2024)
simone gerber
·2 min read
Sourdough discard, also known as sourdough surplus, is the extra bit of sourdough bread starter that you must remove from your sourdough starter before feeding it in order to prevent the starter from becoming too large. Like the starter it comes from, the discard imparts a deliciously tangy and savory flavor to baked goods; however, it does not possess the same leavening power. Just because it cannot make bread rise doesn't mean it isn't worth hanging onto though — there are a multitude of ways to use your sourdough discards, so be sure to store yours rather than throwing it into the trash.
Sourdough discard only lasts a day or two at room temperature. As such, it is best to keep your discard in the fridge, where it will last for up to one week. Of course, you can only rely on it lasting that long if you store it correctly. When readying your discard for the fridge, be sure it is sealed in an airtight container, such as a screw-top glass jar. This will prevent exposure to air and moisture as well as keep the discard from absorbing any strong odors that are present in your refrigerator.
Even when refrigerated, sourdough discard will eventually go bad. It is important to always check your sourdough discard for signs of spoilage in order to prevent adding an unpleasant flavor to foods — or worse, consuming harmful pathogens. Be sure to examine your discard with your senses of sight and smell. If the discard shows spots of discoloration or visible mold growth or if it develops an excessively strong and unpleasant acidic smell, then it should be deemed expired and be thrown away.
If one week is not enough time to use all of the sourdough discard in your possession, it is possible to freeze the leftovers for later use. To do so, simply put the discard into a sealable container, like a zip-top bag, and place it in the freezer. There, it will last almost indefinitely until you thaw it. For this reason, it is best to portion out the discard into single-use amounts by separating it in an ice cube tray or into individual bags. This way, you can use what you need — whether you are making fresh sourdough pancakes or chewy sourdough chocolate chip cookies — while preserving the remainder for a long time.
You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.
Stored in the freezer, sourdough discard will theoretically keep indefinitely. I've left it in the freezer for as long as six months, untouched (i.e., I don't add or remove discard). Before using it, let it thaw in the refrigerator or at room temperature, never in the microwave.
You can store sourdough discard in the fridge for up to 2 weeks. It's fine to leave it on the counter for up 24 hours, however if you aren't planning to use it straight away it's always better to store it in the fridge. You can continue to add sourdough starter from different days to the same jar.
Warmer homes or frequent baking will require more frequent feeding (around every 12 hours), while colder homes every 24 hours. Storing your sourdough starter in the fridge will require feeding around once a week. It can, however, be stored up to two months in the fridge without being fed.
If it sits past 36hrs, it will most likely run out of flour to feed on. You will then run the risk of exposing your discard to harmful bacteria. If you see any streaks of pink or orange on your discard, this is a sign of mold and it is best to toss it.
You can use 1-2 week old discard in “discard recipes”… think cookies, brownies, muffins, non-yeast breads, tortillas (pretty much anything that doesn't require active starter (aka wild yeast).
You can always use this discard by directly mixing it into a dough for baking. Your discard, as long as it's in good shape, will leaven any bread dough just as well. The discard is just like a levain you would make for a recipe. The only difference is it's the same makeup as your starter.
Begin by discarding all but 1/2 cup of the old starter. Then, feed the remaining starter with fresh flour and water. The feeding ratio should ideally be 1:1:1 (starter:flour:water). Leave the mixture at room temperature until it becomes bubbly and active, which usually takes about a day.
Absolutely!You can take a portion of sourdough discard and add a few grams of flour and a few grams of water to create a healthy active sourdough starter. You may need to feed your revived starter a few more times before its ready to make bread.
How to increase a starter. If your recipe calls for more than 227g (about 1 cup) of starter, feed it without discarding until you've reached the amount you need (plus 113g to keep and feed again).
If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.
If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.
The longer you leave your dough in the refrigerator, the more sour and complex flavors it will develop. You can easily leave a loaf in the refrigerator for 3 days before baking. I've gone as long as 5 days, but you will see some deterioration of the loaf after Day 3.
Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.
The World's 'Oldest' Sourdough Starter Was Made With 4,500-Year-Old Yeast. There's no bread quite like sourdough. In addition to being tasty as a sandwich bread, delicious as sourdough croutons, and even great just toasted with butter, sourdough's production process is decidedly unlike other breads.
It's pretty easy to tell when sourdough bread has gone bad because it will be covered in visible signs of mold growth and will feel hard both inside and out. It may also smell bad too, but not always. Once it's past the fresh stage (first 24 hours) you will notice some deterioration in crust and crumb.
For best results, use sourdough discard that came from a mature sourdough starter. If you have a new starter, you can use the frozen discard to add flavor to any baked good, but you may not have success if you plan to revive into an active sourdough starter.
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