Don't Chuck That Discard! Sourdough Pancakes & pH Perfection

Right, let’s talk about sourdough discard. Seems like every baker’s got a jar of it lurking somewhere, doesn't it? It's easy to feel guilty tossing it, but even easier to let it build up into a science experiment in the fridge. But what if I told you that discard isn't just for crackers? What if you could whip up a batch of seriously delicious pancakes or waffles with it?

Bill over at The Ancestral Table recently walked us through just that, and it was a ripper of a lesson. He’s got a knack for making complex topics approachable, and he didn’t shy away from the science – particularly when it came to pH. Now, I know some folks get a bit squeamish about that kind of thing, but understanding pH is crucial to understanding your sourdough, mate.

It's not just about whether your bread is sour or not. It affects everything from the flavour to the nutritional value. A low pH can mean a more acidic environment, which can hinder the activity of beneficial enzymes. Nobody wants a sour waffle, right? That's where a little bit of baking powder and baking soda come in handy – they’re alkaline and help nudge that pH back into a more palatable range.

Bill's got a recipe for sourdough pancakes and waffles straight from the Modern Stone Age Kitchen (link below if you want to dive in!). What really stood out to me was his explanation of how the levain used in these recipes contributes to both the health benefits and the texture. A long, slow fermentation really does make a difference.

Now, he also goes into detail about pH meters. I know they can seem like a fancy bit of kit, but Bill makes a solid case for why every serious sourdough baker should have one. It takes the guesswork out of things, allowing you to really dial in your starter and understand what’s happening at a microbial level. Think of it like this: you wouldn't try to build a house without a level, would you? A pH meter is your level for sourdough.

He also covered caring for your starter’s “mother,” “grandmother,” and even a “retirement home” for less active starters. That’s a level of care that shows you're truly committed to the craft. Bread Angels like Sarah Phillips (HolySourdough Storefront) could certainly tell you a thing or two about nurturing a vibrant starter!

This isn't about chasing perfection. It's about understanding the fundamentals so you can bake better bread – and better pancakes and waffles – with confidence. It’s about respecting the process and the wild yeast that’s working for you.

If you’re keen to learn more, I highly recommend checking out the full class recording. It’s a goldmine of practical knowledge. And if you’re finding sourdough a bit tricky, remember there are Guild Masters eager to share their experience – find one near you!