SOURDOUGH DISCARD - Why do you need to discard a sourdough starter?
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- Опубліковано 5 чер 2024
- I often get asked what is the purpose of discarding a sourdough starter. When I first began my sourdough journey I also asked this question and thought sourdough discard was wasteful. But through time and experience, the answer proved itself to me again and again and now I'm a BIG believer in the sourdough starter discarding method!
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I watch a channel called Farmhouse on Boone. She’s a big sourdough baker and doesn’t like to waste anything. She does a lot of recipes with discard. Pizza crusts is one of them. What she does with a cast iron skillet and discard is really crazy and I will be doing it myself this weekend. I love your channel!!! I gave learned so much. Thank you.
I use my discard to make wholewheat crumpets (just add salt, sugar & baking powder) Also add a bit of beer to make great tempura batter for fish .
You need another million subscribers. Seriously.
I finally understand how this works - thanks so much...
Two things:
1. If I happen to have too much volume of sourdough, I make crackers from the surplus (by adding a few ingredients). At times I make more sourdough in order to make crackers...
2. I do not use your "exponential" feeding formula. After taking away sourdough for baking, I usually replenish the volume according the "lievito madre" - schedule, which is one volume of water plus two volumes of flour.
This so far works well for me.
Technically Discard is Un needed. But if you want easier life you can have discard. We never made discard, couse its wasteful. and we had over 50 jars of starter afer some moments, so we basically baked more and gave to family members or even sell on fair day. Internet tutorial are quite weird. Couse we have big household and we eat 3 leaf of Bread in day so there is not enought from 1 little jar. Thought i undrestand some people dont consider SOurdrought as food, more like premim snack. We have bread on every food, and sandwitches. So 1 jar is not enought . There is alaways need for 3 active jars.
Yup. Too much work for one or two people. I just find a good bakery and buy it. I’m in a big city, so that works.
You have taken me down the fermenting rabbit hole, and it has been great so far I have learned, sauerkraut, cauliflower, and honey with garlic. All have turned out great. Now I’m going to try my hand at sourdough. Thank you for all your so useful information.
I'm in the same boat, shes amazing. Huge fan
@@jordanthomson3031 it’s like a Masterclass She doesn’t just give recipes she gives information and concepts, which is great
Makes total sense! Thank you for explaining.
Thanks for the info. You explained the topic beautifully!
So much information I never knew. Love that you give the science behind cooking!
As always, thanks for the lesson!
Enjoying your site, will continue to watch on sourdough bread making. Thank you
You have taught me so much in how to successfully navigate my sourdough journey with your thorough and precise instructions. Very helpfull!!Thank you so much!!
😯 I finally understand this! Thank you! I will have much healthier starters now. 💖
This was so helpful. Thank you.
Amazing information!
Thank you so much for your wonderful recipe and for helping us take care of our health. Wishing everyone who is watching this video always healthy, peaceful, and happy❤
Excellent information. Thank you for sharing!
Thank you so much!!
I wish I had watched this weeks ago. I about wore myself out feeding the starter and not discarding enough. Super clear explanation. Somehow I missed the whole concept of discarding.
Great video.
Since I started making my own bread a couple of weeks ago, I started with way to much starter and adding 1:2:2 ratio of water and flour. Which left me with a lot of discard. The last time I just kept 50gr of starter refrigerated and added 100 gr of both water and flour. If I use 100gr of starter per bread and bake 2 breads at the same time, I'm left with only 50gr starter for my next baking. That leaves me with no discard.
I had a little left over from before I used this method (a week ago, so that left over isn't too old) and baked some pancakes (not the American, but more the French style) with it. Tasted delicious! Thanks for the tip!
Thank you so much.
I just started looking, but I’ve found lots of no-discard recipes on UA-cam for making sourdough starter. Have you tried any of them?
Thanks for sharing. A bit off topic.. I use a somewhat different system for my oats. I have two buckets. When one has about 200 G left (100 G oats. 100 G water). I add 1000 G of oats and 1000 G of water. That would be like 1:10:10.. While it ferments. I eat from the other bucket. That bucket then lasts for about 2,5 days where its been refilled like the other one, and "sits" for 2,5 days.
Thanks!
Thank you!
Thanks
Thank you!😊
QUESTION: I have a recipe that calls for 2 quarts of sourdough starter! Would I create the 2 qts by starting several starter jars until the amount accumulates to 2 qts? Or would I try to just keep adding flour & water to the one starter until it reaches 2 qts of volume?
This video was the reason I decided to revive my old neglected starter which I kept in the fridge untouched since the lockdown so good few years 😱 You bet there was a significant amount of hooch in it. I only used around 30grams of the starter and feed with equal amount of flour and water to revive it. Fingers crossed this technique will help me revive the starter after few days.
I’ll see how this goes
I might keep the old neglected starter in the fridge as a base (no feeding) and repeat the above ☝️ process whenever needed in the future
RIP
Great 👍❤
I feed once a week and keep it in the fridge except overnight after feeding. To not waste, I use more starter in the recipe and thus decrease the water amount requested to counter the increase from starter; no waste!
Hi do you advise that the starter be fed 1 2 2 ration every time I feed it before using for the 12 hour feed before being added in the morning to the bread dough recipe or just 1 11 ration.
Thank you for your reply.
1 2 2 gives the best results, even 1 3 3👍🙂
@@CleanFoodLiving Thank you for answering and explaining.Patricia
If I haven’t discarded can I start at day 4?
I followed your video on how to start a starter, and everything was going well, the starter was overflowing on a couple of occasions and I had to change my jar to a larger one, until the seventh day when I removed 40 gr and discarded the rest. Added the required amount of water and flour and nothing was growing anymore after that. Can you please advise what went wrong?
Nothing was done wrong👍 New , developing starters can behave this way. Continue daily feedings and the activity will return... could take 3,4 or 5 days. New Starters can be like that!
I make mug cakes with my sourdough discard. No need to waste anything! I just make sure I make a couple mug cakes a week. My daughter loves them.
How do you get your sourdough bread to come out? Soft, like what they have in the store? All sourdough that we have mthe crust is hard And the inside is chewy.
I think that’s the point of sourdough bread 😋 Softer breads typically are not made from sourdough starter, they use yeast
🤪🤯 I new so I got first part but I got lost in the grams Sorry! I want to learn so I can learned how to make the bread
I add water and strain it then add some honey and just drink it. It tastes like lemonade.
I never could get a strong starter w white flour. Once I used organic Rye flour only, my starter is super charged. I don’t notice any rye taste in my bread since the starter in recipes is so minimal compared to the bread flour.
Interesting, I’m wondering what kind of starter you used ? And did you use white flour, or white bread flour ? There’s a big difference between the two; I’d pay attention to the protein level in it, and make sure it’s a good quality flour ; )
Repurposing eventually is not discarding. ❤
I have been using sourdough for many years. I only feed it once a week and sometimes it is 10-12 days between feedings. This has not impacted the starter at all. I keep it in the fridge and just stir it up before feeding.I have also frozen it if I am going to be away for extended time. I wait 24 hours after feeding before using any. I never discard any starter.
I didn’t know that you could freeze anything with probiotic cultures ?! I hate to waste anything, especially since I bought a high quality bread flour to start my starter; any suggestions on what to use with the extra starter ? Thanks!
Is this gluten free or can it be made gluten free?
I highly recommend staying away from gluten-free starters; the bread needs the gluten, but from what I’ve found, fermentation breaks the gluten in sourdough bread down so it’s easier to eat and digest then regular bread;
Also, if you’re concerned about gluten, the best high quality starter I’ve found is Einkorn, which is the easiest to digest and has the lowest gluten in any sourdough that I know; good luck ….. ; )
instead of discarding you can bake it... i.e., Feed, Wait 4 hours (double the size), use the "discard" for baking, voilà no discard...
i use my discard
Completely understand the procedure & why, but it still really is wasteful to throw out what is also perfectly good starter, to keep another starter going. Regardless of the "whys" it's thrown out, its still throwing other good starter out...
That’s when you give the discard to your friends and get THEM hooked! 🥖
I guess you could just not make sour dough and use yeast instead?
I love using discard for pancakes: I make up a batch and freeze some and refrigerate some.
Crackers, pizza crust dough to use on weekends. Just a few but my favorites no waste
It's not wasteful if you use the starter in other baked products. 🤷🏻♀️ Do you ONLY bake bread? Add the discard to a cookie recipe, pancakes, muffins, or my fave, mug cakes.
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Thanks!
Thank you so much!
Thanks!
Thank you very much!
Thanks!
Love your content. Well explained and well produced. RE: Sourdough: We do not like when SD has acetic acid notes. In researchering hundreds [no exaggeration] of sites you can find a more liquid starter will be less sour, or a more stiff starter will be less sour. Somebody's wrong here! I've even with some success used Wild Yeast Water which has ZERO sour notes but to be fair, it is not as reliable as SD or Yeast.
All I can say is using the "scrapings" method and a 2 part flour/1 part water, stiff starter, gives me the least amount of sour notes in a SD bread in Western, NY, and very little discard waste! I don't know if it is phases of the moon, sun spots, as the alleged "experts" are all over the map on reducing the sour notes of SD bread. Just made SD bagels that if I didn't tell you they were SD you would not have known.
Thank you very much!
Great tip!