Discard Used
200g
Flour
120g
Total Dough
400g
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Inputs
Result
Pancake recipe is 50% discard. Scale factor = 8/8 = 1. Discard = 200g, total batter = 200g / 0.50 = 400g. Flour = 400g * 30% = 120g.
Inputs
Result
Crackers are 50% discard, base batch = 40 crackers. Scale = 80/40 = 2. Discard = 200g * 2 = 400g. Total = 400g / 0.50 = 800g. Flour = 800g * 25% = 200g.
A standard batch of 8 sourdough discard pancakes uses about 200g of discard, which makes up roughly 50% of the total batter weight. The remaining ingredients are flour (120g), milk (60g), eggs (2), and butter (20g).
| Recipe | Discard (g) | Flour (g) | Servings |
|---|---|---|---|
| Pancakes | 200 | 120 | 8 |
| Crackers | 200 | 100 | 40 |
| Pizza Dough | 200 | 175 | 2 pizzas |
Yes, unfed (mature or even older) discard works well in recipes where leavening comes from baking powder or baking soda rather than the starter. Pancakes, crackers, and quick breads all use chemical leavening, so the discard adds flavor and moisture without needing to be active.
Store sourdough discard in a sealed container in the refrigerator for up to 1 week. You can accumulate discard from multiple feedings in the same jar. For longer storage, freeze discard in measured portions using ice cube trays or freezer bags for up to 3 months.
Discard is the portion of starter removed before feeding, while active starter is freshly fed and at peak rise. Discard has lower leavening power but still contains beneficial acids and enzymes that improve flavor. Recipes calling for discard use baking powder or yeast for rise instead of relying on the starter's activity.
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Last Updated: Mar 19, 2026
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