Tag: Discard recipes

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?

Recent studies suggest that fermented foods, including sourdough discard, can contribute to a healthy gut microbiome. This often-discarded baking byproduct isn't just waste; it possesses a unique nutritional profile that can be harnessed for healthier, more flavorful recipes.

Because it is simply a fermented mixture of flour and water, sourdough discard does indeed have protein, with the amount depending heavily on the type of flour used. While not a complete protein source, the fermentation process actually enhances the digestibility and bioavailability of the nutrients it contains.