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No-Waste Sourdough Procedure(Not blacksmithing at all, but there's curiosity about sourdough and I spent a while working this process out, so I'd like to share it.
Since discovering that I was gluten-intolerant I've largely left-off making bread, but this procedure is what I used for many years.)
Many sourdough starter maintenance procedures have you keep it out on the counter and fuss with it every few days, throwing away half of it every time.
Anyway, this was my answer.
Note:This is my whole answer. I know nothing about volume measures, different flours, different ovens... none of that.
Maintaining the starterI've managed to cut my starter waste to near zero.
I keep mine in a 1# peanut butter jar and use it straight out of the fridge .
Into the jar I put 1/3 C each of flour and filtered water.
Repeat the next time bread is needed.
I only dump starter when it's been a very long time in the fridge. (more than a couple weeks)
I figure I'm slowing the mu-orgs at the height of their activity and 'putting them to sleep' while they're at their most and best, and when they 'wake up', they're surrounded by cleaner water and fresher food and thus resume activity rather quickly. My theory may be flawed but the practice is working pretty well for me. Note I keep a 1/3 Cup measure in the flour and another one is always inverted on the lid of the Brita Pitcher
My daily breadThis is an intimate step-by-step description of how I make the bread I use for sandwiches and toast, it's nothing very adventurous, just white sourdough pan-bread.
In the evening:
Clean the counter
Turn on the electric oven to ~400
Have a nice slice for me, eh?
- Carl West, Blacksmith