I saw on a reel a while ago keeping just a small small amount of starter and it changed me! 10g starter, 10g flour, and 10g water. Let it sit out for about an hour then into fridge until needed for weekly sourdough baking…
Just wondering if anyone else follows this theory….
by bread_baker_sd
25 Comments
Yes. If I don’t use the discard it’s so much waste.. I use a higher feeding ratio and put it straight into the fridge. Take it out the day before baking, letting it peak and give it another feed in the evening
Yessir, keep scrapings in the fridge and forget about it till i need it
10-20g yea
Yes. Every time I bake with it, all that is left in the jar is a thin coating on the side and bottom of the jar. I scrape the side with a spatula to get it all to the bottom and leave it. It is just enough to make just enough each time. No discard.
Yup. I never keep more than 40g at a time unless I need a lot of discard for a discard recipe in which case I feed accordingly
When I’m not baking and just maintaining I keep 5g and feed it 15g-20g, this keeps discard amounts low.
I think most do… I make about 8KG of starter a day. Starts from 50g in the AM, feed to 500g at 6 am which is then turned into the 8KG at 2pm to be used the next morning
I keep this, one to feed one I replace every few weeks as a “backup”
https://preview.redd.it/rhlho7f6wn9f1.jpeg?width=1080&format=pjpg&auto=webp&s=89f2ae24bae20d7b3dcf6251a396d9e2e38dda7e
I usually feed 3g/75/75 for a big loaf pan loaf. Keep the tiny bits straight into the fridge unfed.
Bake with Jack calls it the scraping method only he keeps the jar with remnants. He’s in the following wiki page
* [Sourdough heroes page](https://www.reddit.com/r/Sourdough/wiki/new_index_oct_2020/)
Yup 25g for me!
Yep anywhere from 10-25g usually.
I keep 21 grams on the counter and 30 grams backup in the fridge that gets fed every few months or so.
Yup, for a long time. All through the pandemic, I just had to shake my head at all the panicked “What to do with all this discard?!” posts.
Wow.. I am keeping way too much..
Oh boy. I have a lot.
Yes! I always keep just enough in the jar to build the next levain. 25g tops
Honestly I don’t even believe in the whole discard thing unless theres a lot left in the jar I just keep it refrigerated since it goes dormant anyways and when I need to use it again I revive it so essentially thats how I make any “discard” recipes work but essentially discard is still sourdough starter so typically I just use the established starter I already have for recipes like Hawaiian rolls or pretzels
How?! I need 200g for the 2 loaves I bake a week
I thought I severely cut down by only have 120g at a time in the fridge but guess I can go even lower hehe. I feel like if I make my levain with 5-10 g and 115g of water and 115g of flour it’ll take forever to rise
My starter is dried up dust scraps leftover in the back of my fridge in a mason jar. Rehydrating and feeding and good to go for a recipe
I keep about 20-30g. It lives in the fridge. I take it out an hour or two before feeding.
I keep a little less. On the counter, feed it every night before bed. If I’m starting a dough I use 9-10g to make a levain the night before and use that in my final dough in the morning.
This is pretty smart!
Absolutely. To me, “discard” is the same as baking some more stuff. There’s only so many waffles, bagels, crackers, muffins, pancakes, and tortillas my husband and can eat. I quit with the discard and keep a tiny bit of starter in the fridge.
https://preview.redd.it/sh4pg2qtso9f1.jpeg?width=1242&format=pjpg&auto=webp&s=1cf297c9f00bc7915c6cb6e634b7774e20f32e11
This was enough to use for 24 rolls, a little more than a dozen muffins, and a loaf of bread. I normally keep it around the ridge at the bottom and just feed before she goes in the fridge
I use 7 g starter 14 flour 14 water. The discard each day goes to the “starter set up” for my loaves this morning I was set up for 5 loaves- it doesn’t take much. I do a 1:10:10 ratio. But I can’t get more than 5 loaves out of it. I don’t have much waste. Generally I make 1-2 loaves.