I'm new to making sourdough bread. One thing I'm confused about is whether to pour off and discard some starter between each feeding. I store my starters in the fridge until ready to use and put them on the counter for a few days before baking. Do I pour off some of the starter after I take it out of the fridge, feed it, and then continue to pour and feed until ready to use?
Yes!
Sometimes I just want the short answer and you provided that. Thank you!
It depends on what kinds of breads you usually bake.
I keep my 4 starters (whole wheat 75%, rye 100%, white rose hip levain 100%, and Ken Forkish's levain) in the fridge, and, since I bake a lot with the WW and rye starters, I hardly ever discard anything. I use them, and feed them, when there is little left.
The Forkish and rose hip levains I keep in very small amounts, I start refreshing them 1 or 2 times before using, so that the discarded amounts are negligible.
I don't see the rationale of keeping large amounts of starters, only to take a little bit off for feeding, and then trash the rest.
Happy holidays,
Karin