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Date: September 27, 2021
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So did I today.
Simple and the best way not to throw away starter. Everyone should do this
Quick question, I have a white flour starter which is working well for me. Can I change it to a rye starter or do I need to start again?
When I think of all the times I had a monster size to begin with and had to toss out so much of it, how it became such chore! This simplifies it. Short and sweet thank you
Excellent instructions.
I am feeding mine pretty much the same way except I leave more in the jar, like 50 gr. Each time I feed with the amount that I need and use it and left with the same 50 gr. Part of the reason we use sourdough is we like the "old flavor/fragrance" so by storing a little more old sourdough you get more of the old flavor.
What if you decide to make 3 batches? Do you simply add 3 times as much to your starter? Does that little bit of starter work for more than one?
This is brilliant, Jack! No 'throw away half'! The rye flour is so much more active. 👍💜
Short and quick. Loved September Sourdough.
If it’s not ??