Do I Have to Throw Away My Starter…?
I hate wasting. When I started this journey into the sourdough world, I didn’t like that everyone told me I had to throw away starter each time I fed it. I know several people that were deterred away from sourdough because they also hated wasting. Well- I have good news for you. You DON’T have to throw away starter before each feeding. Here is how….
I recommend feeding it at a 1:1:1 ratio. This means 1 part starter, 1 part water, and 1 part flour. Each time you feed the starter, it should double in size. With that in mind, you want to keep a small amount on hand (but not too much). If you start out with 1/4 a cup, you will have 1/2 cup after feeding. I always use my fresh starter to bake bread. REMEMBER ripe starter is essential for a great loaf. After I feed the starter and use some of it for baking bread, I put the rest back in the fridge. I do this every week and found great success.
What if your starter is having a hard time activating?
Occasionally, the starter will have trouble adapting to its environment. When this happens, I do recommend taking a small portion of the starter and “starting over.” Instead of feeding a large amount, take 1/8 a cup (3 TBS.) and feed it at a 1:1:1 ratio. Put the remainder of the starter in a jar in the fridge, label it “discard.”
What to do with the extra starter?
There are SO many things you can do with the discard. I usually make pancakes and cookies . Here are a few of my recent recipes that I have used. You can always keep the extra starter in a jar in your fridge (label DISCARD) and pull it out anytime you bake. Everything TASTES better with sourdough!
How to preserve starter?
Now let’s say you have a thriving starter. It has adapted to its environment and has a great feeding schedule. If you want to preserve your starter you can simply spread thin layers of starter onto parchment paper. Store in a cool dry place and within 48 hours, you will have a dehydrated starter! Dehydrated starter will last up to 6 months. To activate it, just add water and flour.
Happy baking,
Gracey Cakes
