- On day 9, I stirred the starter, discarded half (around 4 ounces), and fed it 1/2 cup white-wheat flour and 1/4 cup filtered water, mixing it up so there was no dry flour left.
Let's talk about sourdough starter discard! So around the time the sourdough starter began smelling like something edible, I decided to start saving the discard in a sealed container I kept in the fridge. I've since been on a roll using this discard in a number of recipes, including pancakes, flatbread, cheese crackers, and even chocolate chip cookies. I highly recommend this super easy sourdough discard cracker recipe to start. It's especially great because it doesn't require any additional flour, just discard.
Image Source: POPSUGAR Photography / Tara Block