Tag: Baking with discard

A 2025 study highlighted a surge in home baking, particularly sourdough, driving questions about ingredient utility. This renewed interest has many home bakers asking: is sourdough discard still beneficial, or is it just a byproduct to be used out of necessity?

A common question among bakers is whether sourdough discard offers any nutritional advantages. Many home bakers now use it in various recipes to decrease food waste. The fermentation involved in creating a sourdough starter provides several beneficial properties, but does sourdough discard have any nutritional value?