Yes, sourdough discard still has some health benefits, although it might not be as nutritionally rich as the fully developed sourdough starter. Here are some of the benefits: Sourdough fermentation can increase the levels of antioxidants, partial fermentation in the discard helps break down gluten and other proteins, making it easier for some people to digest, especially compared to non-fermented flours. While the discard itself may not be as rich in live probiotics as a mature sourdough starter, it still contains beneficial lactic acid bacteria that can aid digestion. These bacteria can help create a gut-friendly environment, even if the baking process kills them, as the prebiotics they produce remain. While sourdough discard is often used in recipes like pancakes, crackers, or quick breads, it's important to remember that it may contain a small amount of live wild yeast and lactic acid bacteria, which can still contribute to its overall nutritional profile.