The Sourdough Discard Handbook: 100 Zero-Waste Recipes Sorted by How Much Discard They Use, Plus Age and Hydration Charts, to Empty the Jar, Fix Failed Bakes and Save Money Even If It’s Weeks Old

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(as of Sep 20, 2026 15:20:56 UTC – Details)


There is a jar in your refrigerator, and it is winning.

You feed the starter. You take out the discard. And the recipes you have all use half a cup — which is 113 grams, against the 350 grams a week your jar is producing.

You are not failing to use the recipes. The recipes are too small to matter.

Do the arithmetic once and it is obvious. Feed once a day and you generate 350 grams a week. Bake twice from a standard discard cookbook and you use 200. The jar grows by 150 grams a week while you are cooking from the book.

This book is sorted by how much discard each recipe uses.

Not by breakfast, lunch and dinner. By grams. You put the jar on the scale, read the number, and turn to the chapter with that number on it: the 50 g file, the 100 g file, the 250 g file, or the 500 g file — twenty recipes built to empty a jar that has got away from you.

And because the discard in your kitchen is not the discard in anyone else’s, every one of the 100 recipes tells you the two things other books leave out: how old the discard should be, and how thick it is assumed to be — with the correction to make when yours is different.

Inside this book you will find:100 recipes indexed by grams of discard — pancakes, crackers, pizza, focaccia, bagels, pretzels, pasta, brownies, four loaves at a time and sixty pancakes for the freezerThe baking soda dial — why old discard tastes of soap, and the four age bands that tell you exactly how much soda your jar can takeThe hydration swap table — the assumption nearly every printed discard recipe makes without saying so, and the one line of arithmetic that fixes it if you keep a stiff starterA rescue chapter arranged by symptom — soapy, flat, gummy, dry, too sour, crackers that will not crisp: find what you are looking at, read the cause, change one thingHow to convert any recipe you already own into a discard recipe, correctly, including how much flour and water to take back outThree separate indexes — by grams, by age band, and by how many minutes you will actually be standing at the counter

Every recipe carries a data line: grams of discard, best age band, assumed hydration, active time, yield. If a recipe is missing one of the five, it is a misprint.

Even if you have already bought a discard cookbook.

Especially then. The recipes in it are probably fine. They were simply never arranged around the problem you actually have, and they never told you which of the three variables in your jar was the one that went wrong.

You do not need to become a better baker. You need to know three things about the jar: how much, how old, how thick. That takes thirty seconds, a strip of masking tape and a spoon.

Weigh the jar. Open the book at that page. Scroll up and order your copy.

ASIN ‏ : ‎ B0HJMK1Z9P
Accessibility ‏ : ‎ Learn more
Publication date ‏ : ‎ September 12, 2026
Language ‏ : ‎ English
File size ‏ : ‎ 19.7 MB
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 212 pages
Page Flip ‏ : ‎ Enabled