What can I do with leftover sourdough starter?
In the first days of a new starter, throw it away, since it can still contain unwanted microbes. Once your starter bakes a good loaf, keep the leftovers in a jar in the fridge and use them for pancakes, crackers or flatbreads.
Besvaret af Hendrik, The Bread Code
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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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