This Sourdough Discard Focaccia is a high-hydration bread recipe that’s light, fluffy, and full of beautiful bubbles with a crispy, olive oil-infused crust. Make it the same day or let it ferment overnight for a flavorful bread topped with herbs.
Now that I’ve been blogging for over 4 years (I still can’t believe it!), I’ve been spending some time revisiting older recipes and giving them a little facelift. And with my garden overflowing with cherry tomatoes and fresh herbs right now, it felt like the perfect time to rephotograph and update my sourdough discard focaccia recipe.
I wouldn’t change a thing about the base recipe. This high-hydration dough creates the most beautiful airy bubbles, a soft and chewy texture, and a crispy, olive oil-infused crust. What I love most is that you can switch up the toppings every time you make it and create a completely different focaccia.
I also love that this recipe can be made the same day or prepared ahead and refrigerated overnight for even more flavor. It’s perfect served alongside soups and Italian meals or sliced into delicious summer sandwiches.
If you’re new to high-hydration doughs, they can take a little getting used to. But focaccia is a great place to start because there’s no complicated shaping involved. I hope you give this one a try and love it as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- You can use either sourdough discard or active sourdough starter for this recipe. If using discard, choose some that is less than a week old for the best rise.
- Bread Flour- The higher protein content in bread flour helps create a light, airy focaccia with a chewy texture. All-purpose flour can also be used.
- Water- This recipe uses a 90% hydration dough to create a light and airy focaccia with large bubbles. The dough will start out very wet, but the stretch-and-folds will help build structure.
- Kosher Salt- Enhances the flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (about 2.8 grams per teaspoon). If using Morton's salt or table salt, reduce the amount or measure by weight.
- Extra Virgin Olive Oil- Olive oil adds flavor, creates a crisp crust, and helps prevent the focaccia from sticking to the pan.
- Toppings- Fresh or dried herbs, flaky salt, seasonings, vegetables, or other toppings are all great options for customizing your focaccia.
Choosing the Size of Your Baking Pan
This recipe is written for a 9"x13" baking pan. However, you can use different pan sizes depending on the texture and thickness you prefer.
- 9"x13" Baking Pan: Creates a thicker focaccia with crispy edges, a golden crust, and a soft, fluffy interior.
- Two 8"x8" Square Pans: A great option if you want to make two smaller focaccia loaves or try different toppings on each.
- Half Sheet Pan (18"x13"): Creates a thinner focaccia with more crispy edges, making it a great option for sandwiches.
Tips for Success
- Use active starter or discard. For the best rise, use sourdough discard that is less than a week old or bubbly, active sourdough starter.
- Keep your hands wet. Wet hands make this high-hydration dough easier to handle and prevent sticking during stretching and folding.
- Use an aluminum baking pan. Aluminum pans help the focaccia bake evenly, creating a crisp, golden brown crust.
- Line the pan with parchment paper. This adds extra insurance against sticking and makes removing the focaccia easier.
- Proof overnight for more flavor. For a stronger sourdough flavor, refrigerate the dough overnight after spreading it in the pan, then continue proofing before baking.
How to Make Sourdough Discard Focaccia
This sourdough discard focaccia may look impressive, but it’s simple to make at home. Follow along with my step-by-step photos to see how it comes together. Full instructions in the recipe card below.
Step 1: Feed starter (if using). Feed sourdough starter 6-12 hours before mixing dough if using active starter.
Step 2: Mix dough. Whisk together warm water and starter, then mix in flour and salt. Cover and rest 15 minutes.
Step 3: Stretch and fold. Perform 6 sets of stretch-and-folds, resting 15 minutes between each.
Step 4: Bulk fermentation. Transfer the dough to an oiled container. Cover and let rise until doubled (4–12 hours).
Step 5: Final proof. Oil and line a 9×13-inch pan with parchment. Transfer the dough and gently stretch it toward the edges. Cover and proof until puffy (2–4 hours).
Step 6: Top and bake. Preheat oven to 375°F. Drizzle remaining oil on top and press dimples with your fingertips. Top as desired. Bake 30–40 minutes until golden brown.
How to Store
Store sourdough discard focaccia in an airtight container at room temperature for up to 3 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm in the oven or toaster oven.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Focaccia Recipes
📖 Recipe
Sourdough Discard Focaccia
Equipment
- Straight-sided container (optional)
- 9"x13" aluminum baking pan (or two 8"x8" aluminum baking pans); glass or ceramic may also be used
Ingredients
- 1 ¾ 1 ¾ cups + 2 tablespoons (450 grams) water
- 4 cups + 2 tablespoons (500 grams) bread flour
- ½ cup (100 grams) active sourdough starter (or discard less than a week old)
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's brand or table salt
- 6 tablespoons extra virgin olive oil divided
- Herbs, seasonings, and veggies for topping
Instructions
- If using active sourdough starter, feed it 6–12 hours before mixing your dough. It should be bubbly, active, and doubled in size. If using sourdough discard, you can skip this step.
- In a large mixing bowl, whisk together the water and sourdough starter until combined. Add the bread flour and salt, then mix for about 5 minutes until the dough is cohesive and no dry flour remains. The dough will be very wet, sticky, and almost batter-like at this stage, which is normal. Cover the bowl and let it rest for 20 minutes.4 cups + 2 tablespoons (500 grams) bread flour, 1 ¾ 1 ¾ cups + 2 tablespoons (450 grams) water, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Quickly grab/scoop one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat, working your way around the dough for about 16 folds. Cover and let the dough rest for 15 minutes. Repeat this process for a total of 6 sets of stretch-and-folds, resting 15 minutes between each set.
- Add 2 tablespoons of olive oil to a straight-sided container or clean bowl. Transfer the dough into the oiled container, making sure the dough is coated to prevent sticking. Cover and let the dough rise at room temperature until nearly doubled in size. This can take anywhere from 4–12+ hours depending on your kitchen temperature and the strength of your starter or discard.2 tablespoons extra virgin olive oil
- Line a 9x13-inch baking pan (or two smaller pans) with parchment paper and drizzle with 2 tablespoons of olive oil. Transfer the dough to the prepared pan and gently stretch it toward the edges. If the dough resists stretching or springs back, let it rest for 10 minutes before trying again.2 tablespoons extra virgin olive oil
- Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate the dough overnight after transferring it to the pan. Before baking, let it sit at room temperature for 2–4 hours until puffy.
- About 20 minutes before baking, preheat the oven to 375°F and position the rack in the middle. Lightly oil your hands and gently press your fingertips into the dough to create dimples, redistributing some of the air bubbles throughout. Drizzle the remaining 2 tablespoons of olive oil over the top. Add your favorite herbs, vegetables, and seasonings, then bake for 30–40 minutes until golden brown.Herbs, seasonings, and veggies , 2 tablespoons extra virgin olive oil
- Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 20 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Morticia says
Imperial measurements would be appreciated. Thank you!
Ashley Petrie, RDN, LDN says
Hi Morticia - thank you for the suggestion! Since I test all of my recipes in grams, that's generally how I write my recipes as well. However, I have started providing imperial measurements on some of my recipes already and will update this one to do the same. I appreciate you visiting my blog! 🙂
LC says
Is it necessary to use an aluminum pan or would a glass baking dish work as well?
Ashley Petrie, RDN, LDN says
You can use a glass pan no problem! It might not crisp up and brown as evenly, but will still be perfectly delicious. Hope this helps! 🙂
T. Houchins says
What about stoneware?
Ashley Petrie, RDN, LDN says
I haven’t tested this recipe in stoneware, but it should still bake fine! The texture might be a little different since stoneware doesn’t conduct heat as quickly as aluminum, so the bottom may not get as crispy. You might also need to adjust the baking time slightly. If you try it, I’d love to hear how it goes!
Allana says
Hi, sorry I haven't tried this recipe yet. I will in a minute. I was reading these comments and seen a question about using stoneware. Well, this placed me down a wee rabbit hole, lol. As I've made two focaccia in a dish that we've had for many many years. Not really knowing what it was made of. I suspected it was stoneware and low and behold it is! Apparently it's even vintage; like me, lol. Both times its come out awesome! I will admit the first time was a little stuck but I just used a metal spatula and it was nice and crisp. The second time I used enough olive oil and didn't have a problem. I'm new to all this amazing and fun sourdough journey! I started my wild yeast July 7, 2025 and so far I've learned sooo much. Hubby and our neighbours thought my focaccia was delicious! I'm excited that google suggested this blog and looking forward to visiting all of your wonderful recipes! And, thank you for this recipe. I'm off to make this with my discard! Yippie!
Ashley Petrie, RDN, LDN says
Hi Allana! So glad your vintage stoneware is working well — that’s awesome! Welcome to the sourdough world, and I’m excited you’re giving this focaccia a try. Can’t wait to hear how it turns out! Yippie indeed! 😊
Ashley says
This is my second time preparing this focaccia and it’s delicious! My husband devoured it last time. I’m adding some halved cherry tomatoes this round with rosemary and garlic salt. I’m sure it will be a hit again. Great recipe!
Ashley Petrie, RDN, LDN says
Hi Ashley! I'm so glad you and your husband enjoy it! 🙂
Robin Thompson says
When using a stand mixer how long and at what speed?
Ashley Petrie, RDN, LDN says
Hi Robin! I’d recommend mixing on medium to medium-low speed until the dough transforms from a cake batter-like texture to something smoother and more elastic - this usually takes about 10-15 minutes. Be gentle, but work it enough to build gluten strength so it can hold onto those big, airy bubbles. Hope that helps!
Brooke says
Im in the process of making this but when I was kneading the dough it seemed really wet and wouldn't come together I put in the olive oil bowl to double but it doesn't look like it will rise ? Any idea what could have gone wrong ?
Ashley Petrie, RDN, LDN says
Hi Brooke! This focaccia dough is meant to be super wet (90% hydration), so it needs plenty of stretching and folding to build up that gluten network. It starts out kind of like cake batter but should turn into a smooth, elastic (but still pretty slack) dough as you go. If it’s not quite coming together, you could toss it in a stand mixer with a dough hook for a bit to help. Also just make sure you’re using bread flour - it has the higher gluten content that really helps. Hope that clears things up!
Sarah Shafer says
Well poop, maybe that's my issue. I use AP flour almost exclusively. It's definitely not looking good and my mixer is in the dishwasher after making brownies yesterday. Lol. Fingers crossed!!!
Ashley Petrie, RDN, LDN says
Hi Sarah! AP flour can work, but bread flour is best for focaccia since it has more protein, which helps with structure and chew. If your dough seems extra slack, giving it a few extra stretch and folds can help. At least you have brownies lol! Hope it turned out! 🤞
Maura says
Can I half this recipe?
Ashley Petrie, RDN, LDN says
Hi Maura! Yes, you absolutely can halve this recipe. When I do, I usually bake it in an 8x8" square pan or in a cake pan. Hope this helps! 🙂
Meagan says
Normally I measure by grams but I went with the cup measurements this go around since they were provided and when I first mixed it together it was SO DRY. It said it'd be a batter like consistency but mine was clumpy with chunks of flour that still didn't have enough hydration. What did I do wrong?
Ashley Petrie, RDN, LDN says
Hi Meagan! I provide cup measurements for those who don’t have a scale, but if you do, I strongly recommend weighing your ingredients in grams since it’s much more accurate, especially with flour. It sounds like there may have been too much flour in the dough, which can happen if the flour was packed into the measuring cup rather than lightly spooned in and leveled off. If this happens again, you can add a little extra water, a tablespoon at a time, until you reach the batter-like consistency. Hope that helps!
Danielle says
I went by the recipe and although it tasted great it was a bit dense and did not brown well on top. What do you think I did wrong?
Ashley Petrie, RDN, LDN says
Hi Danielle! It sounds like your dough might have been a little underproofed. It may have needed more time for bulk fermentation or proofing in the pan. If your starter is still on the newer side, it might just need more time to build strength for a better rise. Hope this helps! 🙂
Evelyn McChesney says
Can I half this recipe and just make one 8x8 pan?
Ashley Petrie, RDN, LDN says
Hi Evelyn! Yes, you absolutely can - I do this all the time! 🙂
Brittny says
This recipe is easy to follow. I used the base then added apples and cinnamon right before baking which came out delicious. Will definitely be making moee.
Ashley Petrie, RDN, LDN says
That sounds amazing! I love the idea of adding apples and cinnamon. So glad you enjoyed it and will be making more! 😊
Gail S says
After 4 hours the dough had doubled but it was so liquidy when I put it in a tin. Not sure that this is going to turn out. That was a lot of water in this recipe. Instead of stretches I used the mixer with the dough hook for kneading using the recommended time of 15-20 minutes on Medium . (Actually it was so liquidy after I put all the ingredients together, not sure I could do stretches). I did use All purpose flour.
Ashley Petrie, RDN, LDN says
Hi Gail! High hydration doughs like this focaccia rely on the extra protein in bread flour to build a strong gluten network, which helps create the right dough consistency. If you’re using all-purpose flour instead, you might try reducing the water a bit, kneading more gently and for a shorter time, and keeping in mind that the texture of the baked focaccia may turn out a little different. Hope this helps! 🙂
Samantha Miller says
Excellent focaccia! It was my first time making it. I chose to do the method with the stand mixer for 10-15 min and then I did the overnight in the refrigerator option - it came out very yummy and was easy enough, especially with the mixer! The dough was more hydrated than I expected but it still turned out well. I also used an 11x15 glass baking dish and that worked just fine (it’s all I have).
Ashley Petrie, RDN, LDN says
Hi Sam! Yay so glad you tried it! Thanks for sharing and good to know the glass dish worked too! 🙂
Alison Green says
#MarchSourdoughBakingChallenge
I made the Focaccia for the first time and hubby loved it.
I will definitely be making it again. Before refrigerating the dough, I spread it in a 10x14 casserole with olive oil. I did refrigerate the dough from 9:30 pm through the following afternoon about 3:30 pm. I brought it to room temperature, dimpled it with more olive oil sprinkled it very well with Trader Joe Sofritto Italian seasoning.
Ashley Petrie, RDN, LDN says
Hi Alison! I’m so glad you and your husband enjoyed the focaccia, and I appreciate you sharing your process. The Trader Joe's Sofritto Italian seasoning sounds like it would be so good, too! 🙂
Sherry says
Loved how this turned out! I’m a novice. Just started a month ago and this is idiot proof! Try it, you will love it!
Ashley Petrie, RDN, LDN says
That’s awesome, Sherry! I love hearing that it turned out so well for you - especially since you’re new to sourdough! Focaccia is such a fun and forgiving bake. Thanks for giving it a try and sharing your experience! 🙂
Alison Green says
#MarchSourdoughBakingChallenge
This is the Focaccia I made but didn’t know how to post both the pictures and the hashtag at the same time. It was my first attempt to make Focaccia ever and it did not disappoint! I used Trader Joe’s Sofritto Italian seasoning.
Alison Green says
This recipe was very easy to follow and I will be making it again soon. It was absolutely delicious.
#MarchSourdoughBakingChallenge
Andrea Brooks says
Super soft dough, easy to work with and came out great.
Ashley Petrie, RDN, LDN says
Hi Andrea! So glad you enjoyed 🙂
Katerine says
I mixed my dough and it was batter like, really liquid looking. I was not able to get it to be smooth and elastic even after 15 mins in the stand mixer. I decided to move to step 3 and it has been 5 hours and my dough has not risen at all. I decided to try kneading it again and it has not changed after an hour of stretch and folds. Any advice on how I can save the dough I have left for something else? I am not sure how others have had success with this recipe.
Ashley Petrie, RDN, LDN says
Hi Katherine! I'm so sorry you're having trouble with the dough. Super frustrating! This is a high hydration dough (90%), so it will feel very wet and loose. If it’s not building strength and becoming elastic, it could be from a mismeasurement, a not-very-active starter, or if a lower protein flour was used (for example, if all-purpose is used in place of bread flour). At this point, you could try frying pieces of the dough in a little olive oil like flatbreads or pancakes — it won’t be focaccia, but it should still taste great!
Joanna Friederich says
Thank you for this recipe! I have made it 3 times now and it will easily become a staple in my home. I never discard my feedings, so this is a life saver/ life enchantment lol thanks
Ashley Petrie, RDN, LDN says
Aww I’m so glad to hear it’s become a staple for you, Joanna! This made my day! I love that it helps you use up your starter without any waste—that’s the best. Thanks so much for the kind words and 5-star rating! 💛
Kin says
I am just getting ready to bake this bread. We are going to have it for dinner, later today. Should I just leave it in the pan until we eat it? Or cut it and remove?
Thanks
Kim
Ashley Petrie, RDN, LDN says
Hi Kim! You can definitely leave it in the pan if that’s easier, especially if you’re serving it soon. Just keep in mind that the bottom may stay a bit softer that way. If you’d prefer a crispier bottom, you can transfer it to a wire rack to cool. Either way, hope you all enjoyed it—it makes such a great addition to dinner!
Ellen says
This tasted amazing. Used Italian herb and mozzarella cheese. My only issue.. The oil didn't absorb completely. My oven runs hot so I dropped the temp about 25 degrees. Should I keep the high heat, I read that could have been the issue.
Ashley Petrie, RDN, LDN says
Hi Ellen! I’m so glad you enjoyed the flavor—Italian herbs and mozzarella sound amazing! If the oil didn’t absorb completely, it could be from lowering the oven temp since a hotter oven helps the dough puff up and soak in the oil. Also, the fat from the mozzarella might’ve added to the overall oiliness, making it harder for the dough to absorb it all. If you try it with cheese again, you could use a little less oil and see if that helps. Would love to hear how your next round goes!
Kathryn says
I have this in the fridge for an overnight ferment and hoping to use it for pizza tonight. Any suggestions on how to bake it with pizza toppings (sauce, herbs, meats)? So far this has been an easy recipe to follow. It’s my first time making focaccia.
Ashley Petrie, RDN, LDN says
Hi Kathryn! Yes—let the dough come to room temp before adding toppings (about 1–2 hours out of the fridge). Once it's relaxed, dimple it all over with oiled fingers, then add your sauce, cheese, and toppings. Bake at 375°F for 25–30 minutes, and if the toppings start to brown too quickly, you can loosely cover it with foil for the last 5–10 minutes. Can’t wait to hear how it turns out!
Brandi says
I absolutely love this recipe. At first I was worried it wouldn't turn out as it was very wet. I put trust in the process and so glad I did.
I did the overnight version. It came out so delicious. Crunchy on the outside and pillowy soft on the inside. 10/10 would recommend.
Ashley Petrie, RDN, LDN says
Hi Brandi! I love hearing that you trusted the process and it paid off! That crunchy outside and soft inside combo is why I love this recipe too. Thanks so much for your kind review and recommendation! 🙂
Amanda says
Hello, could I ferment this in the fridge for longer than overnight? Like e days?
Ashley Petrie, RDN, LDN says
Hi Amanda! Yes, you can ferment this for 2-3 days in the refrigerator for a more pronounced flavor and better schedule flexibility. Hope this helps! 🙂
Kaitlin S. says
Just finished making this focaccia and it was delish and fluffy!! It was my first sourdough discard recipe. I made it with truffle salt and rosemary. Only issue I ran into was it did not brown very much and I had to cook it for 45 mins to get it to an internal temp of 190. I did use stoneware and had to sub avocado oil for the recipe, none the less… it was delish!
Ashley Petrie, RDN, LDN says
Thanks so much, Kaitlin! I’m so glad you loved it — truffle salt and rosemary sound amazing. The lighter browning and longer bake time could have been a mix of a few things. Stoneware heats more slowly than a metal pan, so it can take longer for the bottom and edges to crisp and color. Fermentation can also play a role — if the dough is a bit under-proofed, it hasn’t developed enough surface sugars to caramelize well, and if it’s over-proofed, some of those sugars get used up by the yeast, which can also lead to a paler crust. Even with those tweaks, it sounds like it turned out fluffy and delicious — I love that this was your first sourdough discard recipe! Thanks for sharing 🙂
Alexandra says
When using a stand mixer is that just at the first mix or you can use it at each stretch and fold?
Ashley Petrie, RDN, LDN says
Hi Alexandra! You can use your stand mixer in place of the stretch and folds — just gently knead the dough on low or medium-low speed until it’s smooth and elastic.
Kelly says
Hi, I made this exactly as described last week and it turned out great. I’m wondering about using the mixer with dough hook in the future. Do I just do the 10-15 mins once and cut out the two hours of folding and resting and go right into the four hour rise? Thanks!
Ashley Petrie, RDN, LDN says
Hi Kelly! I’m so glad it turned out well! Yes — if you use a stand mixer with a dough hook, you can knead it for 10–15 minutes just once until the dough is smooth and elastic, and you can skip the stretch-and-fold steps. After that, just move straight into the bulk rise. Hope that helps! 🙂
Lisa Uguccioni says
My Focaccia is so flat. I did use the dough hook for 15 minutes. Is that correct? I can’t figure out why I can’t make it rise more. Flavor is delicious!
Ashley Petrie, RDN, LDN says
Hi Lisa,
I’m so glad you loved the flavor! A few things could be affecting the rise. Since this is a high-hydration focaccia, the dough should be wet and stretchable but elastic—not overly sticky—when it’s properly kneaded. Using the dough hook for 15 minutes at medium-low speed is usually fine, but I’d be curious what speed you used. Overkneading can sometimes break down the gluten.
A few other things to check: how old was your discard, how long did you give the dough to rise, and what’s the temperature of your kitchen? If the discard is too old or your starter in general is pretty new, it can struggle to give the dough a good rise. On the other hand, if it overproofed, it could collapse a bit.
Let me know if any of this helps or if you have any more questions! 🙂
Melissa says
Its been 6.5 hours and no signs of rising....this has always been my issue. I don't know what I'm doing wrong. I feel like i have a healthy starter and i raised the heat in my house and placed my dough in my microwave for a warmer environment.....I cannot figure this out!!!
Ashley Petrie, RDN, LDN says
Hi Melissa! How old is your starter and what type of flour do you feed it? When I first made my starter, I couldn't get anything to rise either. It would bubble but my loaves kept turning out underproofed. I started feeding it whole wheat flour and that made it strong enough to actually get my first well-risen loaf. I have a blog post about it here if you want more info: https://enwnutrition.com/strengthen-sourdough-starter/
Liz says
Hi Ashley!! I need help ðŸ˜
I’m making this recipe now, and I’m using my stand mixer to knead. I used my kitchen scale for the ingredients, but after 15 minutes of kneading the dough it’s still cake batter consistency… I checked my bread flour and appt it expired last week… could this have been the cause? I hate to waste, can I still bake this?
Ashley Petrie, RDN, LDN says
Hi Liz! I don't think the flour being close to exp would cause it. My guess is either it still hasn't developed enough gluten structure or the opposite and excessive kneading could have caused the gluten network to break down. How fast was your stand mixer kneading? If you think it's underdeveloped, try doing some gentle stretch and folds or coil folds instead of the mixer. You can definitely still bake it, it just might not rise much or be super bubbly but will definitely still be edible.
Liz says
I mixed it at setting 4 which I think is medium low for 15 minutes, and then I tried setting 6 for like only 5 minutes bc I got scared of over kneading it… I’ll definitely try the stretch n folds the next attempt! I just baked this first one, it turned out kind of like naan hehe
Ashley Petrie, RDN, LDN says
Haha kind of like naan is still a win! 🙂
Kim says
Hi! Should I use the sourdough starter discard from the fridge or right after it's been fed and had time to double in size (sourdough starter)? I was confused by "sourdough starter discard". Thank you!
Ashley Petrie, RDN, LDN says
You could use either! If you're using discard from the fridge, you'll want it to be relatively "fresh" meaning it hasn't been in there for weeks. I'd say use active starter or discard that's less than a week old.