I had some discard in the fridge so I wasn’t too worried, but I made some pizza dough last night and basically had to scrape this jar clean (and still was short for my dough).
All that was left in this jar was a minuscule amount of residue that I couldn’t scrape out. I put about 25g of water and shook vigorously to get any starter off the inside walls of the jar and then fed it about 25g of flour. This is what I got the next day! It really takes less than 1g of starter to make more!
by RRCBP
9 Comments
https://preview.redd.it/rbfxvbnqtsvg1.jpeg?width=3024&format=pjpg&auto=webp&s=c3dbf3fabc2e5e71ffc9bd01549205d784a47ced
This is all I leave in my jar when I feed my starter
this soothes my anxious mind, i had maybe 7 grams of starter left earlier today and i almost panicked
My daily feeding routine is 2g starter, 20g water, 30g flour nowadays. It works A DREAM.
Obviously feed more when intending to bake with the dough but this is the daily upkeep feeding routine.
At one point I started pulling large bits of dough after bulk fermentation, and use that for a new starter. Until I forgot to do that and already baked the dough. All I had has a “dirty” jar with some bits of starter.
So I tried my luck with some flour and water and yeah, basically if you have a healthy starter you don’t need much. If you think about, it you use a 1:10 -1:20 starter to dough ratio for your bread, why wouldn’t it work for your starter?
this is exactly how i maintain my starter on the counter. it’s pretty incredible how resilient these little microbes are!
yeast multiply. i switched to high feeding ratios in the last year and never looked back. my starter is rarely acidic and i stopped wasting flour.
What you did with shaking the jar with less than a 1 gram of starter that’s what I do mainly
Perfect 👌
Do you micro discard people keep these 2 grams in the fridge?