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Sourdough Starters from Around the World
How Much Starter Do I Keep?? What About Discard??
How Much Starter Do I Keep?? What About Discard??
First, how much starter you keep depends on how much bread baking you want to do.
First, how much starter you keep depends on how much bread baking you want to do.
Here are some examples of quantities kept for how much bread baking a person does, and how much discard will be produced each week when you feed your starter:
Here are some examples of quantities kept for how much bread baking a person does, and how much discard will be produced each week when you feed your starter:
180 grams: this means that you feed 60 grams of starter each week:
180 grams: this means that you feed 60 grams of starter each week:
You can use 100 grams to bake bread during the week:
You can use 100 grams to bake bread during the week:
You can make one batch of the traditional sourdough recipe that uses 100grams.
You can make one batch of the traditional sourdough recipe that uses 100grams.
Or, you can remove 20g and feed that 1:2:2 and let it warm up to active and make your bread, if using a 100g recipe. Or do 50g 1:2:2 if wanting to make the Rustic Sourdough recipe. Put any extra active starter in the container in the fridge with the rest. This gives you up to 5 days of baking bread during the week.
Or, you can remove 20g and feed that 1:2:2 and let it warm up to active and make your bread, if using a 100g recipe. Or do 50g 1:2:2 if wanting to make the Rustic Sourdough recipe. Put any extra active starter in the container in the fridge with the rest. This gives you up to 5 days of baking bread during the week.
On feed day, just discard to your normal 60 grams, and feed it. Put the discard, (which is starter that is shrinking from lack of food), in a freezer bag in the freezer to collect.
On feed day, just discard to your normal 60 grams, and feed it. Put the discard, (which is starter that is shrinking from lack of food), in a freezer bag in the freezer to collect.
If you don’t bake this week, then on feed day, you will have 120g of discard to use or add to your collection bag in the freezer. Most discard recipes use about 1 cup of discard, which is 225g. So keeping track of the quantities you add will help you in collecting the right amount. Once you reach that amount, start a new collection bag.
If you don’t bake this week, then on feed day, you will have 120g of discard to use or add to your collection bag in the freezer. Most discard recipes use about 1 cup of discard, which is 225g. So keeping track of the quantities you add will help you in collecting the right amount. Once you reach that amount, start a new collection bag.
Baking bread with this method will give you some option of reserving discard whenever you want to on feed day each week.
Baking bread with this method will give you some option of reserving discard whenever you want to on feed day each week.
In my opinion, this quantity is the most versatile for “light” bakers.
In my opinion, this quantity is the most versatile for “light” bakers.
*transitioning to the next level would just require discarding to 100g instead of 60 and feeding that 1:1:1. Or adding the additional flour and water amount required to get you to 300g. Let it sit to confirm bubbles/activity and you are all set.
*transitioning to the next level would just require discarding to 100g instead of 60 and feeding that 1:1:1. Or adding the additional flour and water amount required to get you to 300g. Let it sit to confirm bubbles/activity and you are all set.
300 grams: this means that you feed 100 grams of starter each week:
300 grams: this means that you feed 100 grams of starter each week:
You can use 200 grams to bake bread during the week, using it at its active stage, and have zero discard.
You can use 200 grams to bake bread during the week, using it at its active stage, and have zero discard.
You can do this once in the week by pulling the whole 200g of starter out in the am and letting it get warm and active then make your dough in the afternoon. (Or you can do 2 days of 100 gram recipes).
You can do this once in the week by pulling the whole 200g of starter out in the am and letting it get warm and active then make your dough in the afternoon. (Or you can do 2 days of 100 gram recipes).
*note: you can make the Rustic Sourdough recipe that uses 225g and just adjust your feed day to add the extra 25g to your base starter; add additional 13g each of flour and water)!
*note: you can make the Rustic Sourdough recipe that uses 225g and just adjust your feed day to add the extra 25g to your base starter; add additional 13g each of flour and water)!
Or, you can remove 50g and feed that 1:2:2 and leave it out to be active in the afternoon. Put any extra active starter in the container in the fridge w the rest. This gives you up to 4 days of baking 200g-225g recipes of bread during the week. You can also do a couple of 100g recipes.
Or, you can remove 50g and feed that 1:2:2 and leave it out to be active in the afternoon. Put any extra active starter in the container in the fridge w the rest. This gives you up to 4 days of baking 200g-225g recipes of bread during the week. You can also do a couple of 100g recipes.
On feed day, just discard to, and feed your normal 100grams, putting the discard in a freezer bag in the freezer to collect.
On feed day, just discard to, and feed your normal 100grams, putting the discard in a freezer bag in the freezer to collect.
If you don’t bake this week, then on feed day, you will have 200g of discard to use or add to your collection bags in the freezer.
If you don’t bake this week, then on feed day, you will have 200g of discard to use or add to your collection bags in the freezer.
Baking bread with this method will give you the largest option of reserving more discard on feed day each week, or to bake more bread.
Baking bread with this method will give you the largest option of reserving more discard on feed day each week, or to bake more bread.
In my opinion, this quantity is the most versatile for “average” bakers that bake on a regular basis, including discard recipes. You have more options for bread size control, discard amount, and choices for both.
In my opinion, this quantity is the most versatile for “average” bakers that bake on a regular basis, including discard recipes. You have more options for bread size control, discard amount, and choices for both.
Mother Starter: you can bake any time, any day, any amount as active starter or discard!!!!
Mother Starter: you can bake any time, any day, any amount as active starter or discard!!!!
Keep a mother starter. In a large 9 cup batter bowl, put 200g each of starter, water, and flour, mix well. Let start to bubble/show activity, usually a couple of hours!Then put into the fridge. Use right out of the container.
Keep a mother starter. In a large 9 cup batter bowl, put 200g each of starter, water, and flour, mix well. Let start to bubble/show activity, usually a couple of hours!Then put into the fridge. Use right out of the container.
Remove what you need as you like. If you want more umph in your pull, then feed that portion the morning of your bake like suggested above. Add flour and water, as needed, to keep a good amount available. (Be sure to keep the water and flour ratio equal). Usually when it’s down around 200 grams. (DO NOT DISCARD! You can use this starter in discard recipes!) I keep these in batter bowls that have marks of measurement on the sides so I can see the levels to keep that 1:1:1 ratio.
Remove what you need as you like. If you want more umph in your pull, then feed that portion the morning of your bake like suggested above. Add flour and water, as needed, to keep a good amount available. (Be sure to keep the water and flour ratio equal). Usually when it’s down around 200 grams. (DO NOT DISCARD! You can use this starter in discard recipes!) I keep these in batter bowls that have marks of measurement on the sides so I can see the levels to keep that 1:1:1 ratio.
This option is good for “aggressive” bakers.
This option is good for “aggressive” bakers.
By the way, in the first 2 options, you can use your starter at any time to bake ANY discard recipes, but that can use up your base starter.
By the way, in the first 2 options, you can use your starter at any time to bake ANY discard recipes, but that can use up your base starter.
Here is a link to a video from Farmhouse on Boone that shows how to live with a mother starter:
Here is a link to a video from Farmhouse on Boone that shows how to live with a mother starter:
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