An Endless supply of sourdough starter with NO Discard
An ENDLESS supply of sourdough starter with NO DISCARD is a easy American recipe that serves 1. 182 calories per serving. Recipe by Grant Bakes on YouTube.
Prep: 15 min | Cook: 7 hrs | Total: 7 hrs 25 min
Cost: $13.05 total, $13.05 per serving
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
Measure and Transfer Starter
Weigh 25 g (≈1 Tbsp) of your active sourdough starter and place it in a clean glass jar.
Time: PT2M
Add Water
Add 50 g of room‑temperature water to the jar and stir until fully incorporated.
Time: PT2M
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
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
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
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
Dietary info: Vegetarian, Vegan (if using plant‑based flour)
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Water: Filtered water
- Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour
Equipment Needed
- Glass Jar with Lid
- Kitchen Scale
- Rubber Band
- Spatula or Spoon
- Clean Cloth or Paper Towel
- Timer or Clock
Critical Steps — Do Not Skip
- Measuring the starter accurately (25 g)
- Feeding with equal weights of water and flour (50 g each)
- Cleaning the jar sides before covering
- Marking the starter level with a rubber band
- Allowing a full 6‑8 hour room‑temperature rise
Chef Tips from the Video
- Use a glass jar so you can see the rise clearly
- A rubber band is a cheap, reusable way to mark the starter level
- Room‑temperature water (around 20‑22 °C) accelerates yeast activity
- If you need more starter, perform a larger feeding but keep the 1:1:1 ratio.
Troubleshooting
Starter does not double in size after the rise period
Check room temperature; if below 20 °C, extend the rise or move the jar to a warmer spot. Ensure the starter was fully mixed and no dry flour remains.
Off‑smell or visible mold
Discard the batch immediately. Clean the jar thoroughly and start a new starter using the guide provided by Grant Bakes.
Starter becomes too watery
Increase the flour amount in the next feeding to achieve a thicker, pancake‑batter consistency.
Storage
Refrigerator: Keep the leftover 25 g starter in a sealed jar at 4 °C. No feeding required until the next bake.
Freezer: Not recommended; starter loses viability after freezing.
Room temperature: Only during the 6‑8 hour rise; otherwise keep refrigerated.
Make-Ahead Tips
- The starter can stay in the fridge indefinitely as long as you keep the 25 g reserve
- If you won’t bake for more than a week, feed the starter once a week to keep it vigorous
Frequently Asked Questions
What is the cultural significance and history of sourdough starter in Western baking traditions?
Sourdough starter dates back thousands of years, originally used by ancient civilizations to leaven bread before commercial yeast existed. In Western baking, especially in San Francisco, sourdough became iconic for its tangy flavor and natural fermentation, symbolizing artisanal craftsmanship.
How does the No-Discard method differ from traditional sourdough feeding routines?
Traditional methods often involve discarding a large portion of starter before each feed, creating waste. The No-Discard method keeps only a tablespoon (≈25 g) in the fridge and feeds exactly the amount needed for the next loaf, eliminating waste while still providing enough starter for baking.
What traditional regional variations of sourdough exist in European cuisine?
European sourdough varies by region: French pain au levain uses a higher hydration starter, Italian pane di Altamura incorporates durum wheat, and German rye sourdough (Roggenbrot) relies on rye flour for a denser crumb. Each variation reflects local grain availability and taste preferences.
What occasions or celebrations is sourdough bread traditionally associated with in Western culture?
Sourdough bread is often featured at rustic family meals, farmer’s markets, and holiday gatherings such as Thanksgiving, where its hearty flavor complements seasonal dishes. In San Francisco, sourdough is a culinary emblem served at celebrations and local festivals.
What other breads pair well with a loaf made from this starter in a typical American meal?
A sourdough loaf pairs beautifully with butter, cheese spreads, or as the base for open‑face sandwiches featuring smoked salmon, avocado, or cured meats. It also complements hearty soups like clam chowder or chili.
What are the most common mistakes to avoid when using the No-Discard sourdough starter method?
Common errors include feeding the starter with unequal water‑flour ratios, not cleaning the jar sides (which can inhibit rise), and leaving the starter at room temperature for too long, leading to over‑fermentation or mold growth.
Why does this recipe use a 1:1:1 ratio of starter, water, and flour instead of a higher hydration feed?
A 1:1:1 ratio yields a thick, pancake‑batter consistency that rises predictably within 6‑8 hours, making timing easier for home bakers. Higher hydration feeds can be more liquid and may require longer rise times or different temperature control.
Can I make the starter ahead of time and store it for later use?
Yes. Keep the 25 g reserve in the refrigerator sealed with a lid. No feeding is needed until you are ready to bake; simply take it out, feed the required amount, and let it rise overnight.
What texture and appearance should I look for when the starter has doubled and is ready?
The starter should be bubbly, airy, and roughly double its original volume. It will have a frothy surface and a slightly sour aroma. When you stir it, it should have a smooth, pancake‑batter texture without dry flour pockets.
How do I know when the starter is done rising and ready to use in my bread dough?
When the starter has visibly doubled in size, shows many bubbles throughout, and passes the “float test” (a small spoonful floats in water), it is fully active and ready for incorporation into your dough.
What does the YouTube channel Grant Bakes specialize in?
The YouTube channel Grant Bakes specializes in straightforward, beginner‑friendly baking tutorials, focusing on bread, pastries, and starter maintenance with clear step‑by‑step instructions and minimal waste techniques.
How does the YouTube channel Grant Bakes' approach to sourdough differ from other baking channels?
Grant Bakes emphasizes a no‑discard, waste‑free starter routine that keeps only a tablespoon of starter in the fridge, contrasting with many channels that recommend discarding large portions each feeding. His method simplifies storage and reduces ingredient waste.
Last updated: August 14, 2026
