Sourdough Bread 101: Getting Started

Photo Credit: Anita Jaisinghani


So you’ve got a sourdough going, and you’ve managed to keep it alive. Bread’s coming out of the oven all crackling and golden, and you’ve never been happier or more gluten-full. We see you, our fellow flour-dusted friends, and we’re here to share some tips on how to make sourdough feeding time simpler, as well as how to use up the discard that you’d normally throw out.

Sourdough Feeding Tips

  • If you don’t bake regularly, you can keep your starter in the refrigerator indefinitely. Store it immediately after feeding, then take it out and feed it for a couple of cycles before starting on your bread.
  • If you’re baking regularly, create a little station with your scale and canisters of flour to make feeding quick and easy — no one wants to drag out a bunch of supplies once or twice a day.
  • Try to keep your feeding schedule and the types of flour you feed consistent. Adjust for temperature and season.
  • Keep a discard container going in the refrigerator to use when it’s convenient for you.
  • If you have to throw some out, don’t fret — it’s just the natural by-product of baking!

Sourdough Discard Crackers

Truly the easiest way to use up a ton of discard — you’ll never buy crackers again!


  • 1 cup sourdough discard (unfed)
  • 2 tablespoons butter, melted and cooled
  • ½ teaspoon salt
  • Salt, dried herbs, seeds, or parmesan for sprinkling on top

Preheat your oven to 325°F and line a baking sheet with parchment paper. Combine sourdough discard, melted butter, and ½ teaspoon salt in a bowl and use a knife or spatula to spread in a thin, even layer on parchment paper. Sprinkle with your desired topping choice.

Bake for 10 minutes. Remove from oven and use a knife to score the crackers into rectangles or squares. Bake for an additional 40-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. Store in a sealed bag or container for up to a week.

Sourdough Discard Master Formula

You can adapt any baking recipe to incorporate sourdough discard. Since your starter is essentially half water and half flour, you can swap out equal parts flour and liquid in your recipe. Example: 1 cup sourdough starter = ½ cup flour + ½ cup liquid.

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