I haven't discarded in years. Only when creating the new starter do you need to discard as that is when you are trying to get the good "things" to grow and multiply in a happy environment. After that you don't ever have to discard again. I keep my starter in the fridge so feeding is kept to a minimum. As Dabrownman does I just take out a small amount and feed it 3x with 100% hydration and keep the rest as a very very stiff starter in a closed container with a dusting of rye on top. No hooch, no deterioration, no feeding and it is good for months and months. When it gets low I take it out and wet it down and feed it up and start over. Hope this answers your question. You can of course create lots of " waste" and use it to make all sorts of yummy things. There are tons of ideas on line for SD discard. Probably the best place is the site Sourdough Surprises...years and years of ideas there for leftover discard . c
You don't have to discard anything. Bake something with the "discard." If I don't use it to bake a couple of loaves of bread, I'll make waffles from it, or flatbread, or pizza dough. I freeze the baked goods and have waffles and homemade pizza at the ready. Believe me, sourdough waffles are a whole lot tastier and healthier than the crap in the supermarket. If you don't have a waffle maker....pancakes are an excellent alternative. A couple of minutes in a toaster oven and your frozen waffles or pancakes are ready to serve without any fuss at all.
Other posters are correct in that you can bake items such as pancakes with the discard because it adds flavor.
However, you need to understand that throwing it in the trash or whatever is not wasteful because the discard is spent; it is exhausted and has no further nutritional value for the yeast. I has done its job and needs to be replaced with fresh, nutritional flour and water.
Your mother starter need not be large, mine is about 100 grams.
Wow, thanks so much for all your replies. A BakEr, trailrunner, Ambimom, and Trevor J Wilson. Knowing that there is help out there gives me more confidence in this adventure.
Usually I read up on something ad infinitum before I start. With sourdough I kind of jumped in after taking a class with Zachary Golper (author of Bien Cuit) at Central Market in Austin TX. I signed up for that class after seeing Michael Pollan's "Cooked" series on Netflix.
Have been wanting to try baking ever since coming back from Vienna, Austria. Austrians are not intimidated by yeast!
For context:
I started my starter on March 11, from a starter purchased from Etsy, a 100 year old "Alaskan Skookumchuck Sourdough Starter".
Leuconostoc - after what point is it probably 'gone'?
I now have 8 cups of starter in several containers in my oven :eek: Would you consider that "established" ? I have not refrigerated any yet, but I did dry some on parchment to save.
Bake a bunch of bread for the food bank and then net time you refresh take 25 g of your starter and feed it 30 g of flour and 15 g of water and when it rises 25% put it in the fridge ready to build a levain for your next bake. Then all will back in perfect worldly alignment.
All you were doing was reviving an already well established starter ...no need to baby it !! You have plenty to make lots of baked good from you " extra' and then do as Dab says. Check out Sourdough Surprises and you will be happy as can be with the uses for extra starter. c
I haven't discarded in years. Only when creating the new starter do you need to discard as that is when you are trying to get the good "things" to grow and multiply in a happy environment. After that you don't ever have to discard again. I keep my starter in the fridge so feeding is kept to a minimum. As Dabrownman does I just take out a small amount and feed it 3x with 100% hydration and keep the rest as a very very stiff starter in a closed container with a dusting of rye on top. No hooch, no deterioration, no feeding and it is good for months and months. When it gets low I take it out and wet it down and feed it up and start over. Hope this answers your question. You can of course create lots of " waste" and use it to make all sorts of yummy things. There are tons of ideas on line for SD discard. Probably the best place is the site Sourdough Surprises...years and years of ideas there for leftover discard . c
You don't have to discard anything. Bake something with the "discard." If I don't use it to bake a couple of loaves of bread, I'll make waffles from it, or flatbread, or pizza dough. I freeze the baked goods and have waffles and homemade pizza at the ready. Believe me, sourdough waffles are a whole lot tastier and healthier than the crap in the supermarket. If you don't have a waffle maker....pancakes are an excellent alternative. A couple of minutes in a toaster oven and your frozen waffles or pancakes are ready to serve without any fuss at all.
FYI, my starter is 10 years old and going strong!
Other posters are correct in that you can bake items such as pancakes with the discard because it adds flavor.
However, you need to understand that throwing it in the trash or whatever is not wasteful because the discard is spent; it is exhausted and has no further nutritional value for the yeast. I has done its job and needs to be replaced with fresh, nutritional flour and water.
Your mother starter need not be large, mine is about 100 grams.
Wow, thanks so much for all your replies. A BakEr, trailrunner, Ambimom, and Trevor J Wilson. Knowing that there is help out there gives me more confidence in this adventure.
Usually I read up on something ad infinitum before I start. With sourdough I kind of jumped in after taking a class with Zachary Golper (author of Bien Cuit) at Central Market in Austin TX. I signed up for that class after seeing Michael Pollan's "Cooked" series on Netflix.
Have been wanting to try baking ever since coming back from Vienna, Austria. Austrians are not intimidated by yeast!
For context:
I started my starter on March 11, from a starter purchased from Etsy, a 100 year old "Alaskan Skookumchuck Sourdough Starter".
Leuconostoc - after what point is it probably 'gone'?
I now have 8 cups of starter in several containers in my oven :eek: Would you consider that "established" ? I have not refrigerated any yet, but I did dry some on parchment to save.
my cup runneth over...
Bake a bunch of bread for the food bank and then net time you refresh take 25 g of your starter and feed it 30 g of flour and 15 g of water and when it rises 25% put it in the fridge ready to build a levain for your next bake. Then all will back in perfect worldly alignment.
Happy baking
All you were doing was reviving an already well established starter ...no need to baby it !! You have plenty to make lots of baked good from you " extra' and then do as Dab says. Check out Sourdough Surprises and you will be happy as can be with the uses for extra starter. c