After a few bad batches, decided to go back to basics. Decided to go with a simple straight white bread and make some focaccia with the left over dough.
I am currently going through Ken Forkish's Flour, Water, Salt, Yeast and am about to start getting into making a starter. When I first sat down to read the section on getting it going I was taken aback by how wasteful his method seems and took to the forums to find that I'm not the only one.
With that being said, were I to follow his method, is it possible to utilize the discarded portion of the starter by making something like a flat bread or a pan fried bread?
Not sure how that would hold up or taste given the circumstances of what I'd be using.
Thoughts?
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Love the look of your focaccia!
I wouldn't use the discard from the first few days of a new starter. I'd only start adding it to recipes when it shows at least a little activity, even if not enough to use as the main source of leavening (and not counting the first burst of activity in the first 2-3 days, if you get it).
A very reliable way to start a new starter is the Pineapple Juice Method. Debra Wink who is a microbiologist came up with this method and it has worked for so many people here. Have a look.
Benny