Can you make a sourdough starter without discarding any? Explore methods for avoiding waste by using your sourdough discard in various recipes.
1 Answer
Yes, you can make a sourdough starter without discarding by using a smaller initial quantity of flour and water and gradually increasing it as the starter matures. This method, often called a 'no-discard' starter, minimizes waste.
Detailed Explanation:
Creating a no-discard sourdough starter involves starting with very small amounts of flour and water, typically equal parts, and feeding it regularly without discarding any portion. This approach reduces waste and is environmentally friendly. Here's a step-by-step guide:
- Day 1: Mix 1 tablespoon of whole wheat flour (or unbleached all-purpose flour) with 1 tablespoon of non-chlorinated water in a clean jar. Stir well until no dry flour remains.
- Day 2: You might not see much activity yet. Just let it rest at room temperature (ideally 70-75°F).
- Day 3: Add another tablespoon of flour and a tablespoon of water to the mixture. Stir well. You might start to see some bubbles forming.
- Day 4-7 (or until active): Continue feeding the starter once or twice a day with 1 tablespoon of flour and 1 tablespoon of water. Look for signs of activity, such as bubbling, a rise in volume, and a slightly sour smell. The time it takes to become active depends on the temperature and the flour used.
- Maintaining the Starter: Once the starter is consistently doubling in size within 4-8 hours after feeding, it's considered active and ready to use. You can then increase the feeding amounts if needed for your recipes. If you're not baking frequently, store the starter in the refrigerator and feed it once a week. Before baking, take it out of the fridge, feed it, and let it become active again.
Pro Tip:
Use a rubber band to mark the initial level of your starter after feeding. This makes it easier to visually track its rise and determine when it has doubled, indicating peak activity.