I've seen recipes using leftover starter, English Muffins for example, but I'm not sure if there is supposed to be any activity in the leftover. Some of what I have saved looks like a proteolytic goo. I'm sure there are bacteria in there, but is that important or is the remainder just a flour/water paste?
GregS
Refresh it and see. After all, if the starter raised your bread the left over starter should be active as well.
Often times leftover starter is a sticky, gooey flour/water paste with questionable yeast activity and a lot of acid. Most recipes that utlize it add additional flour to take care of the sticky/gooey part and then use baking soda both for leavening and to neutralize some or all of the acid. I freeze my discards and then when I have enough, use them for pancakes. If I want mild pancakes I use more baking soda to neutralize the acid, and if I want tangy pancakes I switch some of the baking soda to baking powder (multiplying by four to get same leavening power).
...in a buttermilk biscuit recipe - strictly for flavor. I use 1/4 cup starter per 2 cups flour and dissolve the starter in a scant cup of buttermilk before adding to the dry ingredients.
FF