Fresh-Milled Discard Sandwich Bread
A soft, dependable 9×5-inch sandwich loaf that uses a full 200 grams of sourdough discard without waiting all day.
Use your discard →Discard is simply starter removed before feeding. It may not be strong enough to raise bread alone, but its flour, water, acidity, and flavor remain valuable ingredients.
Know your discard
Every recipe here assumes 100% hydration discard: equal weights flour and water. Refrigerated discard can smell sour, fruity, yeasty, or mildly alcoholic. Discard it if it develops fuzzy mold, pink or orange streaks, or a rotten odor.
Einkorn Discard Crackers
A thin, deeply toasted cracker with fresh-milled einkorn, sourdough tang, olive oil, and a clean snap.
Use your discard →
Spelt Discard Pancakes
Tender, nutty pancakes with crisp edges, gentle sourdough flavor, and no overnight planning.
Use your discard →
Kamut Discard Cinnamon Rolls
Golden, buttery cinnamon rolls with Kamut’s honeyed flavor, a sourdough-discard boost, and a light glaze.
Use your discard →
Sourdough Discard Pizza Crust
A same-day fresh-milled pizza crust with crisp structure, an airy rim, and the savory depth of sourdough discard.
Use your discard →
Fresh-Milled Discard Biscuits
Flaky skillet biscuits that turn cold sourdough discard into tenderness, tang, and one less jar crowding the refrigerator.
Use your discard →
Sourdough Discard Banana Bread
A moist, deeply browned banana loaf that uses 200 grams of discard and stays tender for days.
Use your discard →
Sourdough Discard Pretzels
Chewy, mahogany soft pretzels with fresh-milled wheat, a practical discard dose, and a safe baking-soda bath.
Use your discard →Why some recipes still use yeast
Discard is not necessarily active enough to leaven dough on schedule. In sandwich bread, cinnamon rolls, pizza, and pretzels, a small amount of instant yeast provides reliable lift while discard supplies flavor and helps reduce waste.
Fresh-milled help
Each recipe links to the grain guide, hydration guide, troubleshooting articles, and recommended tools.