Many bakers know that the secret to naturally leavened bread is a strong, active sourdough starter.
But sourdough starters can seem fickle at times.
Experts recommend feeding a starter twice daily. And at each feeding, you hold onto 1/2 cup of your original starter, discard the rest, and then add its same weight in water and flour.
With this schedule, you’d be discarding almost a cup of sourdough starter daily. While a cup might not seem like a lot on the surface, it can quickly add up. And if you don’t bake often, that discard will end up in the trash.
Do you really need to waste so much starter every day?
