Here's the thing: most bakers use sourdough discard right away. But if life happens, explore the following options below and see what works best for you. In the Fridge:  Some bakers collect and save their sourdough discard overtime in the fridge. It's kept in a sealed, airtight jar. This method is great for those who bake several times a week but cannot commit to using the discard right away. In the Freezer: Other bakers freeze their discard for prolonged use (I don’t). In my experience, you tend to forget it about unless you’re really organized. But nevertheless, the discard can be frozen in a small container and defrosted overnight in the fridge.