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How I Cook Delicious KETO/CARNIVORE Superfood Liver in Instant Pot.VERY HEA...How I Cook Delicious KETO/CARNIVORE Superfood Liver in Instant Pot.VERY HEA...
I don’t discard or measure. I just eye ball. I make a runny-ish dough, make it make a few days in the fridge and once i notice slight bubbling, i keep it out and throw in handfulls of flour and a bit of water if needed, and honestly works for me really well.
Thanks now I finally get it.
Haha I feed 1:10:10 lol
What? You discard it because it’s the waste products of the microorganism? When they digest the flour and water they fart (hence the bubbles and the smell in the sourdough). So you discard their waste products and feed them new fresh flour and water.
Finally! Now it makes so much more sense , thanks!
I thought you fed a 100g starter 50g flour and 60g water to double it! Whoops. Need to read the directions I have again…
I do 50g starter, 125g water and 125g flour. Works just fine.
And it was yesterday, and I already fed it twice.. and there is a bad smell.. like a very sweet thing
I accidentally took 50gr of the starter instead of 100. what can I do?
What?
You aren't explaining why you have to keep feeding it, though.
If you put flour in until it is thick, and then put it in the fridge, you don't have to keep feeding it. It'll be OK until you need to use it again. Pull it out, add warm water until it is runny again, and let it wake up. If you put it to bed in a strong healthy state, you are gonna be good to go.
I only feed just before I bake. I never discard any starter. The starter does not need to be fed often when kept in the frig. My starter is almost 4 yrs old
Not even close love 😂- chef
This is a great explanation. However, if you're feeding it then you should be using it and not have discard. If you have a good amount left over then there are TONS of recipes to make using discard.
i think this would keep the started very active. I can feed my starter once every 2 weeks about 2tbs flour and it does fine (keeping it in the refrigerator). It does take it awhile to activate it for cooking then something like 8-12 hours (depending on room temp)
Thanks for the solid information! Really helpful
I never discard!! I keep the “mother” in the fridge. When I want to use my starter, I take mom out, remove 30g into a clean jar, feed both the mother and the new jar of starter. Once mom is doubled, I cap her and put back in the fridge. Now, I just build up my new jar on the counter until I reach the amount I need for my recipes. Simple!
I think the confusion people have with the discard is that noone seems to feel the need to explain that "discard" doesnt mean trash it. It just means remove from the jar. Im knew to sourdough starter, but from the beginning i knew i wouldnt be throwing it away…this is an age old art….you can bet your bottom dollar that our foremothers never would have thrown away the discard. Everything was used and there was no waste in the kitchen if they could help it!
I think you’re way over thinking this, in the old days, they couldn’t afford to waste and discard food, they made sourdough with starters where there was no discarding of anything at anytime of the process. The sourdough bread comes out perfect. Take care everyone!
I am making sourdough bread since 1.5 years. I do that every week and never discarded anything because i used it🙃
There are people who don’t “feed” it and still use it for baking, you store it in the fridge it will get more sour and your bread will take longer to rise but it will rise and you can bake a loaf with it.
This is incorrect. I fed my starter 50g flour and 50ml water everyday or every other day.l, no matter how much starter I have in total. It's worked perfectly every time and I've never discarded any starter.
I despise when people use the word "discard" when talking about an already established starter. This lady is correct, but you do not need to keep that much starter on hand all the time. If you don't want the responsibility of feeding it every day, put it in the fridge. No need to waste ingredients because you feel the need to throw away perfectly good starter. plenty of recipes to use it up! Its all about balance, and it's up to you how much starter you want, just plan ahead accordingly! ProTip: you can underfeed your starter, but you can NEVER over-feed it!
Or you make enough for your recipe and use whatever sticks to the sodes of your jar to create a crumble ypu store in the fridge until ypu need it again and rehydrate and feed it the day before… So no discard in the trash
Thanks for that Noone has explained this
Makes sense
Thank you for explaining this! I am starting (again) on sourdough. When I eat anything with flour I have a horrible painful “tear” feeling. I’ve tried going to the doctors but they just blow me off. I’ve watched healing videos for suggestions. Apparently sourdough doesn’t do the same as yeast, in short. Ive bought sourdough bread at the stores but it’s almost just as bad. I’m not at the giving up point yet but this whole “exact” or “down to the science” is why I am not a baker. This very simple explanation made it “click” for someone that cooks not bakes. Thank you!
Thank you for the clear explanation!
So what?! What if it is underfed for some time? Does that negatively effect the quality of the starter or what?
so helpful- ive been wondering
Can I make another starter with what I’m throwing away?
Start with 1 tbsp
So what is the sourdough starter that you need?
Thank you
You're USING it, hopefully?
Thank you for explaining.
A great explanation of why it’s more wasteful to not discard for those still maturing their starter. I like to feed my starter, allow it to get bubbly and active for a couple of hours, then stick it in the fridge to stay. On days I bake I only pull out the amount of starter I need for my recipe and then make a levain with it to use in my recipe. Works a charm and no waste (assuming you have a mature starter, of course).
My favorite recipes are discard recipes!
You don't need to separate the starter into levain unless you plan to up the preferment, change its flour makeup, or hydration. You can just feed per usual and use a portion or all of your starter. Some people literally use almost all starter and the small amount left stuck to the jar creates their next batch. There are so many easy ways to do this. Too much over-thinking and so many people trying to create content without knowledge or experience. I plan to feed my starter every couple of weeks and store it in the fridge, without stressing about ratios. Yeast is hearty.
My starter on day 3 is no longer rising, just having a few small bubbles. Do I just continue the discard and feed process?
I only keep a "seed" of starter, in my fridge, and build it up over 2 or 3 feedings to just the amount I need to bake bread. The amount left in the jar after taking what I need is enough to get the next batch going. So I have NO discard.
I think this women is hot as hell for some reason
So, if your goal is to just keep a Pet Sourdough Starter, just discard and feed, discard and feed… 😂