An ENDLESS supply of sourdough starter with NO DISCARD

Ingredients

• 25 g Sourdough Starter (active) (Existing starter kept in the fridge; this is the amount you keep between feedings)
• 50 g Water (Room‑temperature tap water; use filtered if your tap is heavily chlorinated)
• 50 g All-Purpose Flour (Unbleached, sifted before use for a smoother starter)

Instructions

1. Measure and Transfer Starter

   Weigh 25 g (≈1 Tbsp) of your active sourdough starter and place it in a clean glass jar.

   Time: PT2M

2. Add Water

   Add 50 g of room‑temperature water to the jar and stir until fully incorporated.

   Time: PT2M

3. Add Flour and Mix

   Add 50 g of all‑purpose flour, stir vigorously until no dry pockets remain, then scrape the sides clean.

   Time: PT3M

4. Cover and Mark Level

   Place the lid loosely on the jar, then use a rubber band to mark the current level of the starter.

   Time: PT1M

5. Room‑Temperature Rise

   Leave the jar at room temperature (about 22 °C) for 6–8 hours, or until the starter has roughly doubled in volume.

   Time: PT7H

   Temperature: 22°C

6. Harvest for Baking and Return Residual Starter

   The next morning, weigh out the amount needed for your bread recipe (e.g., 100 g). Use that portion and return the remaining ~25 g to the fridge, keeping the lid on.

   Time: PT5M

Nutrition Facts

Calories

182

Protein

5 g

Carbohydrates

38 g

Fat

0 g

Fiber

2 g