Can You Freeze Sourdough Discard for Later Use?

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Are you finding you just don’t have the time to deal with all of your sourdough discard, but you also don’t want to waste it? Learn how to freeze sourdough starter discard for long term storage without a lot of work and how to revive it for future use.

What is Sourdough Discard?

Sourdough baking comes with regular feedings and the need to discard some of the starter before feeding each time. If you’re baking frequently, you may find that you have an excess of discard. Most don’t want to waste the discarded sourdough starter. A simple way to use it is to make sourdough crackers. 

Its true, sourdough discard cannot be used to replace the leavening agent in most recipes. You will still need an additional agent like baking soda, baking powder, or commercial yeast for their lift. But the great thing about adding discard to a recipe is the ability to long ferment the grains, making them more digestible. All the more reason to have an abundance of discard available.

I recently had a friend ask me, can you freeze sourdough discard? I thought about it and said that I’d do some experimenting and get back to her. It turns out that it freezes quite well. 

Why Freeze Sourdough Discard?

Freezing sourdough discard has some benefits that are different than freezing sourdough starter. Sometimes you want to have some discard on hand that has a mild flavor to add to your baked goods. Being able to freeze discard a day or two after it’s been fed means that your discard will have a light tang. The longer it goes unfed, the higher the acidity levels go up, resulting in a stronger, more pungent flavor. Others prefer a lighter tangy flavor. Whichever you choose, it’s a great way to have some control over the tanginess of your discard along with the ability to use it whenever you need it. 

How to Freeze Sourdough Discard

For best results, use sourdough discard that came from a mature sourdough starter. If you have a new starter, you can use the frozen discard to add flavor to any baked good, but you may not have success if you plan to revive into an active sourdough starter.

I found that freezing sourdough discard in small serving sizes using any kind of silicone mold made for the easiest removal. Other great options would be an ice cube tray, muffin pan, or any small mold you may have on hand.

Fill molds full of sourdough discard.  If using individual molds, to make transporting them easier, place molds on a baking sheet. Place molds in the freezer for 4-6 hours, or until the discard is frozen solid. Remove the discard from the molds. (If using a muffin pan, run the bottom of the pan under hot water for 5-10 seconds and use a spoon or butter knife to lift out. This will thaw the discard enough so that it releases for easy removal.) 

Label the freezer bag with the date. Place frozen discard in a plastic bag or an airtight container and place back into the freezer. Do your best to remove excess air from the ziplock bag to prevent freezer burn and ice crystals from forming.

You now have sourdough discard ready anytime you want to add to a recipe.

Can I Revive Sourdough Discard into an Active Sourdough Starter?

Yes! The yeast and bacteria slow their activity in cold temperatures but do not die off completely, they’re one of the most resilient life-forms around. Since the discard is still full of natural yeast and lactic acid bacteria, adding fresh flour and water to it allows the fermented sourdough culture the food it needs to wake up and grow. Even a small amount of starter is teeming with life. This is the reason sourdough bakers store starter in refrigerators, they can go for longer periods between feedings. 

Place a frozen cube of sourdough discard in a small container. I suggest using a glass jar so that you can see signs of activity.

 Add one tablespoon of warm water and one tablespoon of all-purpose flour over the frozen sourdough discard and allow to thaw at room temperature.

(Don’t use a microwave to thaw, it will kill/cook it)  Stir once the discard is thawed and place in a warm spot for 8-12 hours, covering it with plastic wrap or a lid to keep the dust out of it. After this time, you should start to see some activity. If the time has passed and you don’t see any activity, feed another round of flour and water.  Continue the process until you see it revive and full of activity.

How Long Will Discard Last in the Freezer?

Sourdough discard will last quite a long time kept at such low temperature, up to 12 months.