This recipe uses a fed and active sourdough starter that is at a 100% hydration. You will need to feed your starter and then have it be bubbly and active before making this recipe. u003cbr/u003eYou can make this pie dough with sourdough discard as well. I like to use an active starter as it helps the crust be extra flakey and tender, but discard will work just fine, too! u003cbr/u003eFor reference on how to properly feed your sourdough starter and how to know when it is active, read the article u003ca href=u0022https://thegingeredwhisk.com/sourdough-starter/u0022u003eFeeding Your Sourdough Starteru003c/au003e.u003cbr/u003e