Now that sourdough baking has become a shutdown trend, here are some suggestions for what to do with extra starter.
. I’ve been given it too, which is the most fun: in an exchange behind a truck at a local farmers market, from a baker with instructions in Japanese, sealed in a sous-vide bag at Fäviken’s bakery in Sweden.
Which brings us to the ritual joy of feeding your starter. This daily feeding insures that the starter becomes active enough to bake bread — and in the process produces a daily excess of starter, which has come to be called discard, a word I greatly dislike.Extra starter is not discard so much as it is a kind of secret ingredient, one that can be spooned into any number of recipes — rather than down your drain, which is not a good idea for your plumbing or your current frugality.
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