The Discard Jar is a small, independent newsletter with one job: making sure your sourdough discard never goes to waste.
If you keep a starter, you know the routine — you feed it, and a cup of perfectly good discard is suddenly looking for a home. Most of it ends up in the trash or down the drain. That always felt like a quiet little waste, so we started collecting the recipes that turn it into something worth eating, and sending out two or three of them every Monday morning.
What you get
One email a week, every Monday. Each edition has a featured recipe with full, tested instructions, a shorter second recipe from a different category, a quick third idea for when you're short on time, and a baker's note — one technique tip or fix that actually helps. Pancakes and waffles, shatter-crisp crackers, same-day pizza dough, banana bread, fresh pasta, dimpled focaccia, fast weekday breakfasts. Real food, written plainly, with the discard amount called out so you always know how much of the jar you're using.
It's free, and it's free forever. Subscribe here — and if you ever want to read back through past recipes, the whole archive is public.
What we don't do
We don't gatekeep, and we don't pad recipes with a life story before the ingredients. We don't make health claims — this is a baking newsletter, not a nutrition one. And we don't collect your data. There are no accounts here and no tracking. If you subscribe, your email lives with our email provider and nowhere else, and you can leave in a single click. (More in our privacy & disclosure page.)
How this is funded
The Discard Jar is reader-supported through the occasional sponsor in the newsletter and a few affiliate links to the gear and ingredients we genuinely use — a kitchen scale, a good skillet, the right flour. If you buy through one of those links, we may earn a small commission at no extra cost to you. That's it. We keep the sponsorships relevant and few, and the recipes always come first.
If your starter is taking over your fridge, the best thing you can do is get Monday's recipes — and put that jar to work.