{"id":8657,"date":"2020-04-25T11:37:58","date_gmt":"2020-04-25T16:37:58","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8657"},"modified":"2020-04-25T11:38:41","modified_gmt":"2020-04-25T16:38:41","slug":"do-i-need-to-discard-starter-during-feeding-each-time","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8657","title":{"rendered":"Do i need to discard starter during feeding each time ?"},"content":{"rendered":"\n

Lately with the big craze over sourdough starter , i see so many questions about people hate to throw away discard , and they end up baking non stop . I totally understand and can relate to this . Long time ago i also was one of them , thinking oh my goodness i don’t like throwing away food and discard means you don’t need it . I better bake more !!! <\/p>\n\n\n\n

Why do we need to discard starter during feeding anyway ? Well .. we need to do this otherwise we end up with a ton of starter , from 1 small jar , we might end up with big jar and if we don’t discard some of this .. what are we going to do ? Especially when you feed starter , usually we do feeding of equal ratio of water , flour and starter . Think if you have 250 grams of starter needs to be fed , with 250 grams of flour and 250 grams of water , you’ll end up with 750 grams of active starter . That’s a lot , esp if you don’t use it right away , or only need 100 grams active to bake . <\/p>\n\n\n\n

If you do like to bake with the discard , by all means , keep feeding them without throwing them away . It’s good anyway , you can bake crackers , my favorite , or cinnamon swirl raisin bread , or pizza crust or chocolate cake , or brownies .. many ideas . <\/p>\n\n\n\n

Otherwise this is what i usually do . My main starter , or i call it Ben & Jerry , stays in the fridge all the time . In the back of the fridge , and i only take it out when i need to get certain amount to bake . On the day i know i want to bake , i take out certain amount of starter i need . For example , if the recipe says i need 210 grams of active starter then i will take 70 grams of starter , and i would feed them with 70 grams of water and 70 grams of flour . That equals with 210 grams of starter . And let it sit on the counter , eventually they will double in size and becomes very active , then i will start using it in the dough the recipe calls for . <\/p>\n\n\n\n

\"\"
Took out just 50 grams from main starter n fed with 50 grams each flour n water . <\/figcaption><\/figure>\n\n\n\n
\"\"
Getting very active , soon will be ready for making the dough <\/figcaption><\/figure>\n\n\n\n

I also go as far as 3 months not feeding my starter , i don’t feed it weekly , i would do this comfortably when your starter is already really mature , if it’s only a week old starter i probably would still feed it once a week or something . As it gets older , it gets stronger and it can take a lot of beating . As i don’t baby my starter . LOL <\/p>\n\n\n\n

So i don’t need to discard anything , the main starter will go back to the fridge after i took out what i needed . When the main starter getting low , for example there is only 10 grams left , or just look at it , there is barely anything , then i would take them out and i would feed them , not because i want to bake , but because i need to up my supply . I need to build up my main starter again so that i would have enough the next time i want to bake this or that . <\/p>\n\n\n\n

See ? no discard , nothing to throw away , nothing to waste . Just take out what you need from the main starter . If you do want to use something with discard , just take out from the main starter and bake with it right away . <\/p>\n\n\n\n

\"\"
Feeding time , no discard . Main starter in the round container . Building levain on the big jar for Sourdough Milk Bread .<\/figcaption><\/figure>\n\n\n\n

That’s all ! Easy enough , no flour to waste and no guilt from constantly baking for the sake not wasting food . Baking is good and i love baking , but if your family like my family , we’re only family of three , there is only so much bread and baking we can and should eat . <\/p>\n","protected":false},"excerpt":{"rendered":"

Lately with the big craze over sourdough starter , i see so many questions about people hate to throw away discard , and they end up baking non stop . I totally understand and can relate to this . Long time ago i also was one of them , thinking oh my goodness i don’t like throwing away food and discard means you don’t need it . I better bake more !!! Why do we need to discard starter during feeding anyway ? Well .. we need to do this otherwise we end up with a ton of starter , from 1 small jar , we might end up with big jar and if we don’t discard some of this .. what are we going to do ? Especially when you feed starter , usually we do feeding of equal ratio of water , flour and starter . Think if you have 250 grams of starter needs to be fed , with 250 grams of flour and 250 grams of water , you’ll end up with 750 grams of active starter . That’s a lot , esp if you don’t use it right away , or only need 100 grams active to bake . If you do like to bake with the discard , by all means , keep feeding them without throwing them away . It’s good anyway , you can bake crackers , my favorite , or cinnamon swirl raisin bread , or pizza crust or chocolate cake , or brownies .. many ideas . Otherwise this is what i usually do . My main starter , or i call it Ben & Jerry , stays in the fridge all the time . In the back of the fridge , and i only take it out when i need to get certain amount to bake . On the day i know i want to bake , i take out certain amount of starter i need . For example , if the recipe says i need 210 grams of active starter then i will take 70 grams of starter , and i would feed them with 70 grams of water and 70 grams of flour . That equals with 210 grams of starter . And let it sit on the counter , eventually they will double in size and becomes very active , then i will start using it in the dough the recipe calls for . I also go as far as 3 months not feeding my starter , i don’t feed it weekly , i would do this comfortably when your starter is already really mature , if it’s only a week old starter i probably would still feed it once a week or something . As it gets older , it gets stronger and it can take a lot of beating . As i don’t baby my starter . LOL So i don’t need to discard anything , the main starter will go back to the fridge after i took out what i needed . When the main starter getting low , for example there is only 10 grams left , or just look at it , there is barely anything , then i would take them out and i would feed them , not because i want to bake , but because i need to up my supply . I need to build up my main starter again so that i would have enough the next time i want to bake this or that . See ? no discard , nothing to throw away , nothing to waste . Just take out what you need from the main starter . If you do want to use something with discard , just take out from the main starter and bake with it right away . That’s all ! Easy enough , no flour to waste and no guilt from constantly baking for the sake not wasting food . Baking is good and i love baking , but if your family like my family , we’re only family of three , there is only so much bread and baking we can and should eat .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8657","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8657"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8657\/revisions"}],"predecessor-version":[{"id":8662,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8657\/revisions\/8662"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}