Can I use all my starter without discarding any when making bread?
Yes, you can use the whole starter with no discard, just make exactly the amount you need. For one loaf of about 500g flour you want roughly 50g of starter (10%), so build your starter up to that. Feed it once and let it become active before mixing; a mature starter usually needs only one feeding, a young one a few.
Beantwortet von Hendrik, The Bread Code
Aus dem Buch
2 Discarding starter when preparing a new batch can be frustrating. With experience, bread-making becomes more efficient, and excess discard is rarely produced. It is possible to prepare just the right amount of starter needed for bread dough. In fact, a fully depleted starter can even be revived using a small portion of bread dough. Any leftover discard, rich in spores, can also serve as a backup to create a new sourdough starter. Simply mix the discard with a little flour and water, and it will spring back to life. That is a great option if the starter was accidentally depleted. A practical approach is to store all discard in a single jar in the fridge, adding new discard on top as needed and using it whenever required.
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