Sourdough Hawaiian Rolls Recipe (Vegetarian, Sourdough Discard) (2024)

FAQs

What happens if I forgot to discard the starter before feeding? ›

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.

Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

Sourdough discard is the unfed portion of your sourdough starter that you remove before you add fresh flour and water. Because of it's unfed state, it's not used to bake the delicious bread you know as sourdough, but more often than not, used in sourdough discard recipes.

Sourdough discard works well in many baked goods that don't require lively yeast—flat foods like crackers, tortillas and pancakes. Or you can use it to flavor recipes that rely on leavening from other sources, such as active dry yeast, baking soda and baking powder.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Can I leave my starter out overnight after feeding it? Yes, if you have just fed it.

I recommend keeping sourdough discard for up to one week. After that point, there is a higher risk of bad bacteria or mold growing.

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

If you don't discard, by day 5 you'll end up needing to feed your starter in excess of 300g of flour per feed (ie twice a day).

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.

What is a substitute for sourdough discard? ›

Add the discard starter to the recipe as a replacement. How much sourdough starter can you substitute? We recommend substituting starter for no more than 1/3 of the flour in the recipe. If you like the result, you can try increasing the percentage the next time.

The best part about using leftover sourdough discard in your baking and cooking? You get the added benefit of fermented grains – making it easier to digest and better absorbed by the body.

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.

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately.

You can either mix the discard in a bowl with a bunch of water to thin it out or just dump into your trash can. Hope this helps someone. You should also rinse spoons and jars thoroughly before putting them into the dishwasher.

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.

A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it.

Discard most of the starter (you can either just remove it from the jar or place some of the starter into a clean jar). Feed the remaining starter with 100g of flour and 100g of water. Let it sit out at room temp for around 12 hours. Take 50g of starter from the jar and feed it another 100g of flour and 100g of water.

Otherwise, you will underfeed your starter and it will become acidic and unhealthy. You need to weight your ingredients and discard 2/3 of the weight of your starter (keep 1/3 of total starter weight) to maintain a healthy starter with equal parts.