In the world of home baking, few things evoke as much passion and patience as sourdough bread. That tangy, chewy loaf fresh from the oven? It’s the stuff of baking dreams. But let’s talk about the unsung hero of the sourdough discard recipies process: the discard. If you’ve ever maintained a sourdough starter, you know the drill—feed it, watch it bubble, and inevitably, discard a portion to keep things balanced. What was once a pesky byproduct is now a goldmine for creative cooks. Enter sourdough discard recipes: a delicious way to zero waste, boost flavor, and turn “oops” into “oh yes!”
At TasteTrove, we’re all about transforming everyday ingredients into extraordinary meals. Whether you’re a seasoned sourdough slinger or a newbie with a jar of bubbly starter, this guide dives deep into the magic of sourdough discard. From fluffy sourdough discard pancakes that rival any diner stack to crispy homemade crackers perfect for charcuterie boards, we’ll cover it all. Expect step-by-step recipes, pro tips, and even a nod to the science behind that irresistible tang. By the end, you’ll be raiding your fridge for that forgotten mason jar. Let’s get baking!
What Exactly is Sourdough Discard Recipies?
Before we roll up our sleeves, let’s clarify the star of the show. Sourdough discard is simply the portion of your starter that you remove during feeding to prevent it from becoming too acidic or voluminous. A healthy sourdough starter is a living ecosystem of wild yeast and lactic acid bacteria, fed with flour and water. Typically, you’d maintain it at a 1:1:1 ratio (starter:flour:water) by weight, but as it grows, you discard excess to keep the balance.
Why “discard”? It’s a bit of a misnomer. This unfed starter—often at room temperature or straight from the fridge—isn’t “bad”; it’s just not at peak activity. It packs the signature sourdough flavor: a mild sourness from the bacteria, plus untapped potential for leavening in quick breads and baked goods. Fresh discard works best within a week, but it freezes beautifully for up to three months.
Fun fact: Historically, bakers in ancient Egypt and medieval Europe repurposed “discards” into flatbreads and porridges. Today, it’s a sustainability win. According to the Zero Waste Chef, using discard can cut food waste by up to 20% in home kitchens. If you’re new to starters, check out our beginner’s guide to sourdough starters for the full lowdown.
Discard Recipes are a creative way to transform leftover ingredients into delicious meals. Using Discard Recipes, home cooks can reduce food waste by repurposing scraps like vegetable peels or stale bread. These Discard Recipes often inspire innovative dishes, such as soups made from veggie odds and ends or croutons from day-old loaves. By embracing Discard Recipes, you can save money while experimenting with sustainable cooking practices. Exploring Discard Recipes also encourages mindfulness about resource use in the kitchen.
The Perks of Cooking with Sourdough Discard Recipies
Embracing discard isn’t just about thrift—it’s a flavor upgrade. That subtle tang adds depth to everything from sweet treats to savory snacks, mimicking buttermilk or yogurt without the dairy commitment. Nutritionally, it’s a powerhouse: Fermentation breaks down gluten and phytic acid, making flours more digestible and nutrient-dense. Studies from the Journal of Agricultural and Food Chemistry show fermented doughs have higher bioavailability of minerals like iron and zinc.
Environmentally? Flour up in arms! The average home baker tosses enough discard recipies to fill a small bakery’s trash bin yearly. Repurposing it aligns with TasteTrove’s ethos of mindful cooking—think less landfill, more love on your plate. Plus, it’s versatile: Thickens sauces, tenderizes batters, and crisps crusts like nobody’s business.
One caveat: Discard recipies isn’t ideal for yeasted breads (it can slow rise times), but for no-knead, quick-rise recipes? Perfection. Pro tip: Always sniff-test your discard. If it’s pleasantly tangy (like yogurt), it’s good to go. Pink or off-smells? Compost it and start fresh.
Discard Recipes offer a practical solution for turning kitchen scraps into flavorful dishes. With Discard Recipes, you can creatively use leftovers like carrot tops or cheese rinds to craft meals. These Discard Recipes promote sustainability by minimizing food waste in everyday cooking. Trying Discard Recipes encourages home chefs to rethink how they view ingredient scraps. Embracing Discard Recipes fosters both environmental consciousness and culinary innovation.
Essential Tips for Working with Sourdou Discard Recipies
Ready to dive in? First, measurements matter. Discard is roughly 100% hydration (equal flour and water), so 1 cup equals about 240g. Use it at room temp for best results—let fridge-stored stuff warm up for 30 minutes. If your discard is super sour, balance it with a pinch of baking soda in batters.
Storage hacks: Spoon into ice cube trays for portioned pops, or freeze in zip bags. Thaw overnight in the fridge. For consistency, our baking measurement guide is your bible—spoon and level, folks!
Safety first: Discard is safe as long as your starter is. No need to pasteurize; the acids keep baddies at bay. Now, let’s get to the recipes. We’ll start sweet and swing savory, with yields for 4 servings unless noted.
Discard Recipes inspire creative ways to repurpose kitchen scraps into delightful meals. Using Discard Recipes, cooks can transform items like wilted herbs or fruit peels into tasty dishes. These Discard Recipes help reduce waste while sparking culinary imagination. Exploring Discard Recipes encourages sustainable practices and resourcefulness in the kitchen. Adopting Discard Recipes promotes both eco-friendly habits and innovative cooking adventures.
Recipe 1: Fluffy Sourdough Discard Pancakes
Who needs Bisquick when you’ve got discard? These pancakes are light, tangy, and gone before breakfast ends. Total time: 25 minutes. Yields: 12 pancakes.
Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 1 cup (120g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup (180ml) milk (dairy or plant-based)
- 2 tablespoons melted butter, plus more for cooking
- Optional: Blueberries or chocolate chips for mix-ins
Instructions
- Whisk dry ingredients: In a large bowl, sift together flour, sugar, baking soda, and salt. This aerates the batter for fluffier results.
- Combine wet: In another bowl, stir discard, egg, milk, and melted butter until smooth. The discard’s acidity reacts with baking soda for that perfect lift—science in action!
- Mix gently: Pour wet into dry. Fold with a spatula until just combined—lumps are your friend; overmixing toughens pancakes. Let rest 5 minutes; the discard will bubble like a mini volcano.
- Cook: Heat a non-stick skillet over medium. Add 1 tsp butter per batch. Scoop 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set, then flip for 1-2 minutes golden.
- Serve: Stack high with maple syrup, fresh fruit, or whipped cream. Leftover batter? Refrigerate up to 24 hours.
Tips and Variations
For vegan vibes, swap egg for flax “egg” (1 tbsp flax + 3 tbsp water) and use oat milk. Add lemon zest for extra zing. Nutrition per serving: 180 calories, 6g protein. Pair with our blueberry compote recipe for a brunch boss move.
These pancakes are a gateway drug to discard cooking—kids love ’em, and cleanup’s a breeze. If you’ve ever wondered why diner flaps fall flat, blame the lack of fermented flair!
Recipe 2: Cheesy Sourdough Discard Crackers
Crispy, addictive, and cheaper than store-bought. These crackers scream “grazing platter essential.” Bake time: 20 minutes. Yields: 60 crackers.
Ingredients
- 1 cup (240g) sourdough discard
- 1/2 cup (60g) whole wheat flour (or all-purpose)
- 1/4 cup (55g) unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 cup (50g) grated sharp cheddar
- Optional: Herbs like rosemary or sesame seeds for topping
Instructions
- Dough it up: In a stand mixer or by hand, cream butter and discard until fluffy. Add flour, salt, and cheese; mix to form a soft dough. If too sticky, add 1 tbsp flour.
- Chill: Wrap in plastic and refrigerate 30 minutes. This firms the butter for easier rolling and sharper snaps.
- Roll and cut: Preheat oven to 350°F (175°C). On parchment, roll dough to 1/8-inch thick. Cut into 1.5-inch squares with a pizza wheel. Prick with a fork to prevent puffing.
- Top and bake: Transfer to lined sheets. Sprinkle seeds or herbs; press lightly. Bake 15-20 minutes until golden edges. Cool completely—they crisp as they chill.
- Store: Airtight for a week, or freeze dough for impromptu snacking.
Tips and Variations
For gluten-free, sub almond flour. Spice it with paprika for a kick. These pair divinely with homemade hummus. Per 10 crackers: 120 calories, 4g fat. The discard’s tang cuts the cheese’s richness—chef’s kiss.
Baking these feels therapeutic, like doodling with dough. Host a cracker-making party; it’s low-stakes fun with high rewards.
Recipe 3: Moist Sourdough Discard Recipies Banana Muffins
Got overripe bananas? Discard to the rescue. These muffins are bakery-worthy, with a tender crumb. Prep: 10 minutes. Bake: 20 minutes. Yields: 12 muffins.
Ingredients
- 1 cup (240g) sourdough discard
- 3 ripe bananas, mashed (about 1 cup)
- 1/3 cup (75g) melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) flour
- 1/2 cup (100g) brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and prep: Oven to 375°F (190°C). Line muffin tin.
- Wet mix: Mash bananas in a bowl. Stir in discard, oil, eggs, and vanilla until creamy.
- Dry blend: Whisk flour, sugar, soda, cinnamon, salt. Fold into wet, adding nuts last. Don’t overmix—aim for streak-free.
- Fill and bake: Scoop into tins (3/4 full). Bake 18-22 minutes; toothpick test for doneness. Cool 5 minutes in tin, then wire rack.
- Enjoy: Warm with butter, or freeze for grab-and-go.
Tips and Variations
Boost with chocolate chips or swap bananas for pumpkin puree in fall. For vegan, use aquafaba eggs. Each muffin: 220 calories, 5g fiber. The discard keeps them moist for days—unlike dry commercial ones.
These are TasteTrove favorites for school lunches. Link ’em to our banana bread variations for more inspo.
Recipe 4: Tangy Sourdough Discard Cornbread
Southern comfort meets sourdough soul. Perfect side for chili. Time: 30 minutes. Yields: 9 servings.
Ingredients
- 1 cup (240g) sourdough discard
- 1 cup (120g) cornmeal
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1/4 cup (55g) melted butter
- 1 cup corn kernels (fresh or canned, drained)
Instructions
- Mix dries: Combine cornmeal, flour, sugar, powder, salt in a bowl.
- Wet whirl: Beat eggs, then add discard, buttermilk, butter, and corn.
- Combine: Stir wet into dry until just moist. Pour into greased 8×8 pan.
- Bake: 400°F (200°C) for 20-25 minutes, golden and springy.
- Slice: Cool slightly; serve warm with honey.
Tips and Variations
Add jalapeños for heat. Per square: 200 calories. Check King Arthur Baking’s cornbread tips for altitude tweaks.
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Recipe 5: Savory Sourdough Discard Pizza Dough
Stretchy, flavorful base for your Friday pie. Rise: 1 hour. Yields: Two 12-inch pizzas.
Ingredients
- 1 cup (240g) sourdough discard
- 2 cups (240g) bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1/2 cup (120ml) warm water
- 1/2 teaspoon instant yeast (optional for faster rise)
Instructions
- Dough dance: Mix discard, water, sugar, oil. Add flour and salt; knead 5 minutes until smooth.
- Rise: Cover; let double in oiled bowl, 1-2 hours.
- Shape: Divide, roll out, top with sauce, cheese, veggies.
- Bake: 450°F (230°C) on stone 10-12 minutes.
Tips
Top with our Margherita ideas. Per slice: 150 calories.
Troubleshooting and Beyond
Issues? Flat pancakes? Check baking soda freshness. Crumbly crackers? More butter next time. For more, see The Clever Carrot’s discard bible.
Sourdough discard recipes are a fantastic way to reduce waste and create delicious treats from excess starter. With sourdough discard recipes, you can transform what might be thrown away into flavorful pancakes, waffles, or muffins. Many bakers use sourdough discard recipes to add a tangy depth to crackers or flatbreads. Creative sourdough discard recipes also include savory options like pizza dough or cheesy biscuits. Exploring sourdough discard recipes opens up endless possibilities for sustainable, tasty baking.
Wrapping It Up: Your Discard Destiny Awaits
From flapjacks to from-scratch feasts, sourdough discard is your secret weapon for waste-free wonder. Experiment, taste, tweak—baking’s an adventure! Share your twists in comments or tag #TasteTroveDiscard. For more, explore our sourdough hub. Happy discarding!
Sourdough Discard Recipes: From Pancakes to Crackers
In the vibrant world of home baking, sourdough bread reigns supreme with its tangy flavor and chewy texture. But the real star of the sourdough journey is often overlooked: the discard. If you’ve ever nurtured a sourdough starter, you’re familiar with the routine—feed it, watch it thrive, and discard a portion to maintain balance. What was once considered waste is now a treasure trove for creative bakers. Sourdough discard recipes transform this byproduct into mouthwatering dishes, from fluffy pancakes to crispy crackers, all while reducing food waste. At TasteTrove, we’re passionate about turning everyday ingredients into extraordinary meals. Whether you’re a sourdough veteran or just starting, this comprehensive guide dives into the magic of discard, complete with recipes, FAQs, product recommendations, and tips to elevate your baking game. Let’s dive in!
What is Sourdough Discard?
Sourdough discard is the portion of your starter removed during regular feedings to keep it healthy and manageable. A sourdough starter, a living mix of wild yeast and lactic acid bacteria, thrives on routine feedings of flour and water, often at a 1:1:1 ratio by weight. Discarding prevents the starter from growing too large or overly acidic. Far from waste, discard carries the signature tangy flavor of sourdough, making it a versatile ingredient for quick breads, batters, and snacks. It’s typically at 100% hydration (equal parts flour and water), and fresh discard is best used within a week, though it can be frozen for up to three months. Historically, bakers repurposed discard for flatbreads, and today, it’s a sustainability hero. According to The Clever Carrot, using discard can cut kitchen waste significantly, aligning with TasteTrove’s mission of mindful cooking.
Why Use Sourdough Discard?
Using sourdough discard recipies isn’t just about reducing waste—it’s a flavor and nutrition booster. The fermentation process in discard breaks down gluten and phytic acid, enhancing digestibility and nutrient absorption, as noted in studies from the Journal of Agricultural and Food Chemistry. It adds a subtle tang, similar to buttermilk, to both sweet and savory dishes. Environmentally, repurposing discard reduces flour waste, which is critical when you consider the average baker discards enough to fill a small bin yearly. Discard shines in recipes where leavening isn’t the goal, like pancakes or crackers, as it can slow rise times in yeasted breads. Safety tip: Always check for mold or off odors (like acetone). If it smells pleasantly tangy, it’s good to go. For more on starter care, see our sourdough starter guide.
Tips for Working with Sourdough Discard Recipies
Precision is key: 1 cup of discard (100% hydration) weighs about 240g. Use it at room temperature for optimal results—let refrigerated discard sit out for 30 minutes. If it’s overly sour, a pinch of baking soda can balance batters. Store discard in an airtight jar in the fridge for up to a week, or freeze in ice cube trays for easy portioning. Thaw frozen discard overnight in the fridge. For accurate measurements, refer to our baking measurement guide. Always ensure your starter is healthy before using discard—no need to pasteurize, as the acidic environment wards off pathogens.
Sourdough Discard Recipes
Below are five versatile recipes to transform your discard into delicious dishes. Each yields approximately 4 servings unless stated otherwise, with prep and cook times included.
Recipe 1: Fluffy Sourdough Discard Pancakes
These pancakes are light, tangy, and a breakfast crowd-pleaser. Total time: 25 minutes. Yields: 12 pancakes.
Ingredients
- 1 cup (240g) sourdough discard (unfed)
- 1 cup (120g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup (180ml) milk (dairy or plant-based)
- 2 tablespoons melted butter, plus more for cooking
- Optional: Blueberries or chocolate chips
Instructions
- Mix dry ingredients: Sift flour, sugar, baking soda, and salt into a large bowl.
- Combine wet: Whisk discard, egg, milk, and melted butter until smooth.
- Blend: Fold wet into dry until just combined. Let rest 5 minutes.
- Cook: Heat a skillet over medium with 1 tsp butter. Scoop 1/4 cup batter per pancake. Cook 2-3 minutes until bubbles form, flip, and cook 1-2 minutes.
- Serve: Top with syrup or our https://tastetrove.net/ Store batter in fridge for 24 hours.
Tips
Use flax egg for vegan. Nutrition: ~180 calories per 3 pancakes.
Recipe 2: Cheesy Sourdough Discard Crackers
Crispy and savory, perfect for snacks or charcuterie. Total time: 50 minutes. Yields: ~60 crackers.
Ingredients
- 1 cup (240g) sourdough discard
- 1/2 cup (60g) whole wheat flour
- 1/4 cup (55g) unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 cup (50g) grated sharp cheddar
- Optional: Rosemary or sesame seeds
Instructions
- Make dough: Cream butter and discard. Add flour, salt, and cheese; mix until soft.
- Chill: Wrap and refrigerate 30 minutes.
- Roll: Preheat oven to 350°F (175°C). Roll dough to 1/8-inch on parchment. Cut into squares.
- Bake: Sprinkle toppings. Bake 15-20 minutes until golden. Cool to crisp.
- Store: Airtight for a week or freeze dough.
Tips
Try paprika for spice. Pair with homemade hummus. Nutrition: ~120 calories per 10 crackers.
Recipe 3: Moist Sourdough Discard recipies Banana Muffins
Tender and flavorful, ideal for breakfast or snacks. Total time: 30 minutes. Yields: 12 muffins.
Ingredients
- 1 cup (240g) sourdough discard
- 3 ripe bananas, mashed (~1 cup)
- 1/3 cup (75g) melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) flour
- 1/2 cup (100g) brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Prep: Preheat oven to 375°F (190°C). Line muffin tin.
- Mix wet: Combine bananas, discard, oil, eggs, vanilla.
- Mix dry: Whisk flour, sugar, soda, cinnamon, salt. Fold into wet with nuts.
- Bake: Fill tins 3/4 full. Bake 18-22 minutes.
- Cool: 5 minutes in tin, then rack.
Tips
Add chocolate chips. Nutrition: ~220 calories per muffin. See banana bread variations.
Recipe 4: Tangy Sourdough Discard Cornbread
A Southern classic with a sourdough twist. Total time: 30 minutes. Yields: 9 servings.
Ingredients
- 1 cup (240g) sourdough discard
- 1 cup (120g) cornmeal
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1/4 cup (55g) melted butter
- 1 cup corn kernels
Instructions
- Dry mix: Combine cornmeal, flour, sugar, baking powder, salt.
- Wet mix: Whisk eggs, discard, buttermilk, butter, corn.
- Combine: Stir wet into dry. Pour into greased 8×8 pan.
- Bake: 400°F (200°C) for 20-25 minutes.
- Serve: Warm with honey.
Tips
Add jalapeños. Nutrition: ~200 calories per square. See King Arthur Baking’s tips.
Recipe 5: Sourdough Discard Pizza Dough
A flavorful base for homemade pizza. Total time: 1 hour 30 minutes. Yields: Two 12-inch pizzas.
Ingredients
- 1 cup (240g) sourdough discard
- 2 cups (240g) bread flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 1/2 cup (120ml) warm water
- 1/2 teaspoon instant yeast (optional)
Instructions
- Mix: Combine discard, water, sugar, oil. Add flour, salt; knead 5 minutes.
- Rise: Cover in oiled bowl; let double (1-2 hours).
- Shape: Divide, roll out, add toppings.
- Bake: 450°F (230°C) on stone for 10-12 minutes.
Tips
Try our Margherita pizza. Nutrition: ~150 calories per slice.
FAQs About Sourdough Discard
What is sourdough discard recipies, and why is it called that?
Sourdough discard is the portion of starter removed before feeding to maintain its size and health. It’s called “discard” because it’s set aside during routine maintenance, but it’s perfectly usable for baking.
Do I need to sourdough discard recipies every time I feed my starter?
Yes, to control size and acidity, but you can save it for recipes or use a no-discard method for small starters. If refrigerated, discard less frequently.
How long does sourdough discard recipies last?
At room temperature, 1-2 days. In the fridge, about a week. Freeze for up to three months. Discard if moldy or off-smelling.
Can I use discard recipies instead of active starter?
Yes, for non-leavened recipes like pancakes or crackers. For bread, combine with yeast, as discard has less rising power.
How do I store sourdough discard?
Use an airtight jar in the fridge for a week or freeze in small portions. Label with dates to track freshness.
Can I freeze sourdough discard?
Absolutely! Freeze in bags or trays for up to three months. Thaw overnight in the fridge.
What can I make with sourdough discard?
Endless options: pancakes, waffles, muffins, crackers, pizza dough, cornbread, and more. It adds tang and moisture.
How do I know if my sourdough discard recipies is bad?
Check for mold, unusual colors, or odors like nail polish. A dark liquid (hooch) is normal—stir or pour off.
Can sourdough discard recipies be used for gifting?
Yes! Share discard with friends to start their own starter. They just need to feed it flour and water.
Does sourdough discard recipies add nutritional benefits?
Yes, fermentation enhances digestibility and nutrient bioavailability, like iron and zinc.
Must-Have Products for Sourdough Discard recipies Baking
To make the most of your sourdough discard recipies, having the right tools is key. Here are TasteTrove’s top picks, with some affiliate links to support our site.
1. Glass Mason Jars (16 oz, Set of 12)
Perfect for storing discard or starters. Wide mouths make scooping easy, and airtight lids keep things fresh. Find them on Amazon. ~$20.
2. Silicone Ice Cube Trays
Portion sourdough discard recipies for easy freezing. Flexible molds pop out cubes effortlessly. Check Amazon for options. ~$10.
3. Digital Kitchen Scale
Precision is crucial for discard recipes. A scale like the Escali Primo (~$25) ensures accurate measurements.
4. Non-Stick Parchment Paper
Essential for rolling crackers or lining muffin tins. Reynolds brand is reliable; find it at Walmart. ~$5.
5. Stand Mixer (Optional)
For kneading pizza dough or mixing batters, a KitchenAid (~$300) saves elbow grease but isn’t mandatory.
6. Pizza Stone
Elevates pizza crust to pizzeria quality. The Lodge Cast Iron Stone (~$40) retains heat beautifully.
7. Sourdough discard recipies Cookbook
For inspiration, “Artisan Sourdough Made Simple” by Emilie Raffa (Amazon) is a must-have. ~$20.
8. Reusable Storage Bags
Eco-friendly for freezing discard. Stasher bags (Amazon) are durable. ~$15.
Sourdough discard recipes offer creative solutions for using leftover starter in delightful ways. With sourdough discard recipes, you can whip up fluffy pancakes or tender banana bread. Bakers love sourdough discard recipes for making crispy crackers with a tangy kick. Sourdough discard recipes also inspire savory dishes like herb-infused scones or pizza crust. Trying new sourdough discard recipes helps reduce waste while elevating your baking game.
Troubleshooting Common sourdough Discard Issues
- Flat pancakes? Test baking soda freshness or let batter rest longer for bubbles.
- Crumbly crackers? Add more butter or reduce flour.
- Sour overload? Balance with sugar or baking soda in sweet recipes.
- No rise in pizza dough? Use yeast with discard for quicker lift.
For deeper troubleshooting, explore Sourdough Brandon’s guide.