HERES HOW TO STOP BEING SO WASTEFUL WITH SOURDOUGH AND HOW TO SAVE MONEY

STOP SPENDING SO MUCH MONEY ON FLOUR

Do this instead:
Ditch the discarding

Once your starter is strong and established, you don’t need to discard your sourdough.

Here’s how I practice sourdough: Only keep a sourdough Mother

The mother is the portion you always reserve after feeding and your starter becomes active. It’s the no discard method of sourdough.

You have a small amount (1/4 cup) stored in a jar.

When you want to bake, you remove the mother from the fridge, feed it according to your recipe and allow it to become active.

Once active you reserve 1/4 cup and what’s remaining is what you’ll use for your baking.

You can either 1) feed it again for another bake or 2) return it to the fridge for a later date in baking.

With this method you’re not discarding your starter. You don’t have the copious amounts of discard being stored up or you don’t have a lot of flour being tied up in discard.

This is how my great grandfather taught us and it’s the way I practice sourdough.

Let me be your sourdough guide and follow for more.

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