Are you interested in a sourdough class? Follow this link to join my one and only sourdough workshop this year: theelliotthomestead.com/online-workshops/ Space is limited so secure your spot now!
I have been on the sourdough journey for sometime now and have had a varied success with different techniques, I have always used the wet starter as the base of the recipe. In frustration, I once again started to research more different recipes and came across your dry starter technique. With nothing to loose, I converted some of my wet starter to dry starter using your measurements. Late yesterday, I took the leap into your sourdough bread recipe using your dry yeast as the base of the recipe, following your instructions to the letter. The only variable was after I placed the dough in the banneton, I placed it in a freezer bar and in the refrigerator overnight. This morning I allowed the dough to come to room temperature and preheated the oven and Dutch oven to 210 Celsius. 45 minutes later, I had the best sourdough loaf I have ever made. Thank you very much from the Land Downunder (Australia)
I cook for a family of six (with four teenagers!!) and even I can't keep up with the demands of a wet sourdough starter. I'm SO GRATEFUL that Shaye taught another way of doing things. It's incredible to me that the ancient ways are making a comeback. The old ways are slower, give time for getting to know your ingredients, and every step of the process has a purpose. Thank you Elliot Family for sharing your ways! Love it!
I have never made bread and felt it was about time, so I made some starter weeks ago and fed it everyday. It was coming out of my ears. I never had time to use it so, not wanting to throw it away, I kept several jars going! Then I watched this video, and tried this dry starter before Thanksgiving. It’s been living in the back of my refrig. hidden behind leftover turkey and stuffing. This morning, I scooped out 10g and fed it per your instructions. My starter works!!! I can’t believe it!!!! So easy! I have bread on its first rise now. Tomorrow.....fresh bread! Thank you so much!!! Game changer!!!
I hope this inspires all of you to get in the kitchen and get baking. If you have any questions about the Cooking Community, let me know. We would love to have you as part of our community!
How do you become a member of the cooking community? I'm on my 3rd starter in the last week or so. The first two failed. 😔 I'm hoping your method will work for me! BTW, I'm obsessed with your videos!! I live in Tacoma, WA! Our backyard garden is up and running! Thank you, both for all your tips and for sharing your home! 😘
Do you only have to re fed the starter when you use almost all of it? I know with other starters you have to feed it weekly, I really want to try this method
What is included in the Cooking Community Binder? Are the recipes mostly healthy and use items from your garden? Anything on how to start a garden? I think its time to invest in our family's health. Thanks guys!!
You and your family are so sweet. I am going to buy all your books even though I have over 900 cook books. I love your sour dough starter. I started one today. I bought an electronic scale and it was so much fun to use. I am 66 years old and I am so excited to watch your videos. I hope you will always be so down to earth and keep the videos coming. You are a star!
The kind of starter you are encouraging viewers to build is what my grandma used to use in her bread. She would bake about 30 loaves for her children's families. She used what she called cake yeast. It was like a brick of cheese, and just pinch off what was needed for her recipe. It was found in the refrigerated section of grocery stores.Can't find it much anymore except maybe health food stores. I just got done feeding my sourdough starter retrieved from the refrigerator, and kinda abandoned two weeks ago. I don't make bread much but love the process. That's the thing with sourdough starter though. So much flour is wasted to get to a usable end product, and it's everyday, everyday dump off, waste, remeasure w/ new flour, find a warm spot in the house, then twice again the next day. Whew. I think Bob's Red Mill sells Einkorn flour. Thanks for the new process as it makes more sense for us.all.
WOW, this is real game changer for me, much love and aloha to you and your family. I learned to make sourdough when I was 10 and have made it ever since, am 59 years old now and no well that it can be a lot of work. This video is timely, we are staying in side thru these times. You are inspiring young lady, you give me hope in the next generation, your relaxed excellent articulation and relaxed poise is so refreshing. Wonderful channel
I've finally successfully made this starter! I am using it often now so I doubled the recipe so I have more on hand. So far, it has worked great for me. It's still a new starter so my rises aren't amazing (yet) but it is bubbling and smells like bread before and after refreshing it. I've made English muffins, bagels, and pizza crust with this starter. Tomorrow I am trying artisan bread. Thank you so much for sharing this, I love that I can store it in the fridge and it keeps in there until I'm ready to use it, I love that there isn't a whole bunch of discard. I am very pleased with this Sourdough starter method!
I’m trying it again right now and failed the first time bc it started smelling really bad at day 4. At what point did you put it in the fridge? I’m wondering if I was supposed to refrigerate.
@@alexis.christine yes mine smelled really bad the first time too! What I did was continue the last step which was : take 10 g out of it and add the same 30 g water and 60 g flour (every 6-10 hours) and keep doing this until it smells good. I think that's the "day 5" step. I also took the lid/plastic wrap off and on occasionally - while keeping an eye on it and smelling it. Sometimes it had to breathe and sometimes I need to seal it. I did that process and mines began to bubble and smell really good, like bread. Then you can put it in the fridge. I hope this helps you!
@@jesussaves8502 oh thank you so much! That was very helpful. Mine started to get really liquidy like it needed more air too. I just tossed and started fresh bc I didn’t know what to do😂 thank you so much I appreciate your help.
Notes to self: recipe and video amounts have a discrepancy. When pulling out the starter to prepare to make bread: 30g dry starter 120g water 130g flour Mix well and let sit covered for 2-3 hrs until bubbly and fragrant. Use in recipe as instructed as you would use a traditional starter. To refresh dry starter: 10g starter 30g water 60g flour Keep in fridge.
Not clear- up to day 5 or 6, you kept adding to the mass of dough. You only took 10g of that initial mass. What did you do with the rest? Tossed it? Why? Also, yo don’t mention how often or if you refresh the entire “dry” starter sitting in the fridge. Can you leave it there forever without refreshing it? What if you don’t bake for 6 months or a year?
I'm following this with my young kids. We're on day 4 and they're so excited. I'm enjoying the idea of gifting them some when they're grown. Family heirloom. They call it their pet since it lives up in their closet right now. It's the warmest part of the house. Thank you so much! This recipe is easy to follow. I have no experience, and I'm excited to finally give it a go.
Please do another sourdough video. Maybe answering the unknown. What do you do with the initial starter that you take 10g from? Does the dough being hard as a rock or runny as milk have a relation to the temp or humidity of the house? Does freshly ground flour change how much water you’ll need? Is this a real starter or just for RU-vid attention?
Shea , love your videos so much , watching them is like taking a vacation , I have been working with einkorn flour for a year now , and still don't always get it right.Love the flavor of the flour , but dont always get a good rise on the bread .I wonder if I'm getting a good understanding of refreshing the levein.Anyway thank you so much for all your videos , and sharing your life with us.Ive always love the homestead life.I love the simplicity of it .Its what the Lord intended.Thanks and God Bless! I'm Helen , Frank's wife , we share the phone.ha!
Great! I started my first starter just this morning here in Paris. I’d been putting it off because of the hassle, but I’m relieved to see there’s an easier option once it gets going! I’m changing direction immediately!
Is it possible to do a follow up video. A step by step process to completed bread??? Please???? Thank you for a great video!! I'm on day 4 of the traditional starter🤤 I'm not having fun. Lol too much babysitting/childcare. Kids are easier.😂
@@theelliotthomestead Yes, please do another video from the beginning to a baked loaf. I've failed miserably every time. This hopefully will be the answer! Many thanks
Yes!! Finally a easy starter. I am so overwhelmed when I see people with the "normal" sourdough starter.. so this one seems to be the best option!! Thank you so much! I already started.. let's see how it'll turn out🍀
I actually keep a traditional starter but it's just as low maintenance as this. I don't know if it's because I feed it with fresh ground wheat flour or what but I just keep it in the fridge and when I want to make some thing I pull it our 24 hrs before, let it get warm, use it as usual, feed and put it back in the fridge.
Thank you so much for this. You explained it the best way. Like you I started one years ago and it was just too demanding it got too big I got frustrated and tossed it. I’ve been using Einkorn now and finally started the levain. I love how small it is and less wasteful. I’m so glad you also mentioned that it’s supposed to be dry cos yesterday I was thinking why is it drier than the first one I did years ago, no one else explained that. You have me feeling more confident. I’m on day six today so I’m anxious to see later how it’s looking.
I have a wet starter that when I don’t use I put in the fridge and discard to make tortillas, pancakes etc to refresh. I bake bread 2-3 times a week plus other sour dough recipes. It’s really not that complicated. But this was very interesting to watch and I’ve never seen this method!
Watching this as I’m eating some sourdough bread and butter that I made yesterday! I’m so excited to try this method out! I’ve only been feeding my starter for a few weeks (following Tartine bread’s recipe) and it’s eating up quite a bit of my flour, so this lower maintenance recipe sounds perfect 😊 thanks for sharing!! Your channel is always an inspiration
Great video! I love how little maintenance this starter takes. Now my brown puck just hangs out in the fridge waiting patiently. The other day I took 30 g of the starter, built a leaven per your suggestion and it worked perfectly. No feeding or discarding. Thanks for the tip!
This is similar to what we do traditionally in Northern Slovenia. So let’s say you get your spoonfull of sourdough starter from a friend (or from a mother in law as I did), you feed it like Shaye did, make the dough and take a piece of that dough and that is your starter for the next time. I keep it as it is but my mother in law saturates it with flour so it’s really dry, and then she keeps it in the fridge for two weeks and only feeds it a day before baking her rye bread. I bake twice a week or more and it works really well, too. I use splet flour because that’s what we grow on our farm, and also wheat, but I would live me some einkorn, too. I think some people make a lot of drama around sourdough, but it’s really quite forgiving when you get the gist of it. @shaye do you have recipes for pizza crust and cinnamon rolls? Because the ones I found were way too dramatic bit yours probably aren’t which would be great😀
Question for u do u really have to have a grams digital scale?? I don’t have one just a regular one n not sure if I want to invest in another scale. I just started the sourdough starter n only used teaspoons n tablespoons for measuring.
I love your channel and family!!! Sooooo cute and I just joined your community group, which I am so excited about!!! I love cooking and someday I will have a homestead of my own, but for now I live on the third floor in an apt. in Augusta, Maine. I love Maine, but I need space for my kids to run and to grow a garden. Thank you for all you do, you are a huge inspiration to me!!!
This sounds great! I hate the waste of the wet sour dough starter, and even though there are so many recipes out there for what to do with the ‘waste’ starter I dont always want to make pancakes or muffins everyday! Thanks Shaye, I have to try this. 🍞🥖
Today is day 5 and I'm going to refresh my starter. I'm super excited about this. I have no luck with sour dough starters and I'm so hopeful with this one. I'll let you know how it goes.
Thank you so so so much for this. I watched when it first come out, converted my starter, have now made a delicious loaf of sourdough with your recipe and just made sourdough biscuits. This is amazing!!! I’ve shared this video link with no less than 20 people at this point. I appreciate all that you do!
I just tried a traditional starter, but I didn't feed it for two days and it got a thick moldy layer on top, so I tossed it. This will be my next attempt, for sure. Thanks Shaye!! P. S. I LOVE THE PODCAST
I use a regular starter & it's so simple. The only time you have to discard starter is when you are building it. I keep a small amount (tablespoon) in the fridge & on the day I want to mix my dough, I take the jar out of the fridge & add the starter amount for the recipe into the jar. (If you have enough for the recipe in the jar, you can just add it to the recipe without feeding it). After a few hours (about 4) when it has doubled or more, I add it into my recipe & stick the jar back on the fridge. Sourdough has been around since practically the beginning of time. I can't imagine our ancestors throwing out discard all the time lol. Thank you for sharing this dry starter method as it keeps things nice & simple!
I've been on a 2× a day feeding schedule for my sourdough starter and this video showed up in my feed. I am turning my starter into a stiff starter asap!
How do you ensure you don't run out of starter? Do you feed it on occasion? I watched the video twice but maybe I missed because this is all new to me! :)
While it is really nice to have things consistent, a little variation in bread doesn't hurt. If the sour dough is too sour, try using a tiny bit and once it has risen add more if it is not sour enough. If it isn't bubbling enough, try putting the container on top of a cup, bowl, etc of warm (not too hot) water and see if it will activate more. My grandmother baked with sour dough for over 70 years and she would just fix what wasn't working and work with what she had...she also was just fine with happy accidents and surprises...you never know you might just like super sour dough or slightly wetter or dryer dough. There are also ways to make the crust crunchier or softer, maybe you like it one way or the other.
Well, I heard of dried sourdough starter before but I thought that you had to restart it back up and it took several days to a couple of weeks. I’m so glad I found you on RU-vid. I’m very interested in trying your method.
Thank you! I have 1600 black plaque sourdough yeast but haven’t made a starter because of the high maintenance of the wet one. I’ll get a scale and start this dry one. Also, love the einkorn flour tip. We love bread but I have a gluten allergy and high weight gain with regular flour. Definitely investing in einkorn now.
Apologies if this has been answered before. What do you do with the original Day 5 starter? I assume you can use that for baking bread, but is there any discard from that initial process? It seems a small price to pay to set up a very practical solution to keeping something "dry" and easy to maintain, but one thing I've always had a problem with is the discard created in the sourdough process. Any insight would be gratefully received. Thanks very much and thanks for sharing
Hi, probably too late to answer but yes, the discard can be used to make cookies, cake etc. just replace some of the flour from whatever recipe you're making with the discard. Bumble bee apothecary gives recipes for sourdough discard. I love Shaye's videos and time and care she's taken though in sharing many of her recipes for free much appreciated. 😊
I hardly ever comment on RU-vid, but I just had to say thank you. Making and using this starter has been a lovely experience for our family. Thank you for sharing!
Okay, Day 5: Did refresh now waiting to see if I get the bubbles. Day 4 before feeding it I saw bubbles in my starter and good smell. Same with Day 5 so now just waiting to see if the bubbles are there after the refreshing. Thank you so much. I'd been putting off starting the wet method, but this one is so easy. Stay safe and healthy.
Thank you for posting this! There was one question in the Starter phase that I am confused about. “What do you do with the leftover starter After you take 10 grams out? I believe it’s on day 5. Do you just toss it?” Seems a bit wasteful.
There is one guy who’s instructions literally say “Throw it out. Just trust me.” I’m guessing that because of how much excess you can accumulate. Or maybe start sharing it with everyone?
I had a starter for years...moved...started a new job...and it went, who knows where...lol. I need to start again. Good to learn about Einkorn being less of a problem for those of us with a slight intolerance. Thank you! BTW....would love to get 10 grams!
1: I like this. This is a cool way to do starter. 2: I make about a loaf a week and so I just keep mine in the fridge. Pull it out and feed it and warm it to room temperature the morning that I want to use it, then use it, feed it again, and back in the fridge. 3: What I USED to do was maintain a starter at room temperature every day and I'd take the discard, and lay it out on a cookie sheet for the day to dry. Then at night I'd throw it in a blender and put the powder in a jar in the freezer. You can then use this (I saved up a big jar of discard and then stopped maintaining a live starter for months using the powder), the night before: Take X amount (X = tablespoon or two) of starter and feed with 2X flour and 2x water. Feed again in the morning. When it's ready, use it. Any excess can be dried, pulverized, and added back to the jar. I did this until I figured out the fridge worked perfectly for my rate of baking. - Finally, I know most bakers love scales, and there's absolutely nothing wrong with using scales, but I would argue against using a scale, at least for a little while. Might be best to do this after you've gotten comfortable making sourdough. I don't use a scale. I don't measure anything. My bread isn't entirely consistent, but that's okay with me. I'm not running a bakery. I like the variation, for me. I believe this gives you a really good feel for what matters and what doesn't, in making a good loaf of bread. And at the end of the day, I can reliably make good bread, which is really what matters to me. Sometimes it's spectacular, and sometimes it's not as good as I'd like, but it's never bad. Once I accidentally left one fermenting overnight in my hot garage (an experiment I forgot about). The next morning it was totally collapsed, but I cooked it up anyway. Oh my, that was a SOUR loaf. It wasn't light and fluffy, and it was too sour for most things, but with some butter, it was really tasty. But so-so or great, I always learn something from the experience.
I started my own starter so many times over the years and got really fed up with it and while I had the ability to maintain it everybody and their brother loved my bread! I just can not maintain a starter in a crock any more. I am handicapped and it is hard for me to stand some days, so this is a better method, however, I do wish you would put in cc the recipe so that I will be able to write it down for my own use. After checking to see what it would take to be part of the community I will have to say because of my finances I will have to forego the option of enjoying your recipes. I live in the southeastern part of u.s.a. but was born and raised in the northeastern part of Oregon. Loved farm life when I was able and I will tell everyone that when you live on a farm that sustains itself there is no better life but it is hard work!
I have a traditional sourdough starter. Can transform it to a dry one? I usually bake bread once a week. How often will I have to refresh this dry one? You answered earlier when there is 10-20 grams left, but really, referesh once a month or less? Sounds incredible.
I'm on day 3 and it already smells so good. I hope this works for me because years ago I had the traditional sourdough starter and like you it got overwhelming so I threw it out too. I'm hoping this will bring back my beloved sourdough bread.
Hey Shaye! Thanks for this tutorial, I just started a one, I am so done with my wet starter 🙄. Can you tell me how often you need to feed the starter when its kept in the fridge or how often to refresh if you keep it in the fridge? I bake breads about 2-4 times a week.
So when you take your 30 grams.out of your starter to make bread.. do you add more to your starter? How much do you add back in to your starter so you keep it from getting low.. I'm confused
Thank you for sharing this ... I had the traditional sourdough starter and like you, it because so much work and very hard to keep up with. I can't wait to try your method of a dry sourdough starter and bake some great Einkorn bread. I have berries to grind my own flour, once I use up the Einkorn flour i purchased. All the best to you. I enjoy your videos ...
Thank you for this! I'm excited about this different option than the traditional wet starter which was too difficult for me to keep up with. Question - after the first 48 hours of it being covered, I noticed a lot of bubbles and quite a strong (not bad) smell. I went ahead with day 3's instructions, but might it be ready sooner than day 5?
My grandmother used this type of sourdough and I was looking high and low to find how to make and use it! So if I understand it correctly I follow the instructions to make my starter and then I keep it in the fridge. Every time I want to bake I use 10 gr to make my levain. When I have 10-20 gr left I refresh my starter. Is that how it works? Thank you!
Thanks so much for this recipe! Much easier to deal with. I saw a recipe somewhere for dried sour dough starter as well. I'm a farm wife and pretty busy. I have yeast at the moment, but will get this starter going!
On day 5 do you throw away the rest of the starter (ie the part that is left after you take the 10 grams), or can we just use it as is to make sourdough bread?
No, do not throw it out. Take 10 g, add 130 grams of water and 120 g of flour. This makes exactly one cup of sourdough starter. (You can get about five to six of these mixes out of the leftovers.) Cover tightly with plastic wrap and you should see bubbles within a few hours, I usually let mine sit out on the counter for about 8 hours or so. At this point you can make the bread that she has down below or you can use it to make pancakes or pretty much any other pastry or you can simply put them in your fridge to use another day. Hope this was a little helpful!
So, let me get this straight, day 5 when you refresh the 10 grams, is that a new container of dry starter after sitting out? Keeping the previous container to refresh as needed or is the day 5 refresher to bake the bread with after sitting to bubble up? Thanks in advance. All this measuring is so far different from the eyeball/hand measuring great grandma did for hers. I just did my day 3 refresh. It already smelled great with bubbles prior to the addition.
@@za7040 this is very helpful! Would you make a bunch of these from the extra starter or one big batch? I am on day 5 and don't want to throw away all that excess! But I'm new to starters and sourdough so any help would be very appreciated! Thank you!
Question……I’m on day 5 of this. Just refreshed & placed in a glass container with a lid. What do I do with what was left….that I pulled 10g from? Guess that’s the ‘discard’. Has it been fed enough to bake with?
Question: You say take all the starter then add to it for the feedings, Jovial foods says to take 10g for the bright starter (under the surface) then add 30g water and 60g flour. Why do you keep all if Jovial says you should discard it? Do you find it works better for you this way? Thanks :)
Yes this is my exact question as well! I just tried to do a starter when I first discovered jovials instructional RU-vid video and when it failed I end up finding this one that is very similar with a couple different steps as you mentioned so I'm wondering does this make a difference especially since my failed I'm wanting to try this one instead?
@@poseidum157 Different recipe entirely. Luckily, you can find all kinds of sourdough recipes on the internet. I would recommend Jovial's Einkorn Cookbook if you're brand new to sourdough. It has lots of recipes from cinnamon rolls to breads to cakes.
Typed out instructions: Dry starter To a bowl add 45 g (3 TBS) water and 60 g of flour Pick up starter in hands and toss it Put back in bowl, cover with plastic wrap. This is day 1. Room temp for 48 hrs. Day 3 add 30 g = 2 tbs water 60 g = 4 tbs flour Cover with plastic wrap Day 4 Same as day 3 Day 5 1st refreshing of starter Take out 10 grams (2/3 tbs) (2.3471 tps) put in bowl. To this add 30 grams water 60 grams flour. Mix. Put into small rectangular Tupperware or small glass mason jar. Should have bubbles after 6-10 hrs of sitting at room temp and smell like good bread. If you don’t have this yet, then on day 6 repeat day 5 steps. Keep in fridge. To make bread, a few hours before grab a chunk and refresh it: Take out 30 grams, put lid back on. Back in fridge Always have at least 10 grams left in container!
I weighed out my flour (converting grams to ounces) and then converted to measuring cups it was more like 60g = 10Tablespoons of my flour. I did the comparison because I wasn't getting a dough ball with the measurements you posted. :)
Sophie Mbongo I normally don’t comment on RU-vid. However, when I read through most of the Q & A, I came across yours. That was very kind of you to take time typing out the instruction. Not many people will take that much care to help others. I’m touched by your kindness.
I didn't understand one thing. When there is only 10 grams left of the starter in the fridge, do I need to bring it out and add 30 g water 60 g flour for another 5-6 days? Sorry I've never done sourdough.
Once you've gone through the week long process and have a mature starter it should only take a few hours to refresh assuming the temperature is around 75-80 degrees. So 10g of mature, healthy starter becomes 100g of mature starter in 2-3 hours. Temperature has a big impact on speed, btw. Starter will mature twice as fast at 80 degrees as it will at 70 degrees, and will stop fermenting completely at 40 degrees.
What a cool concept! Never heard of a dry sourdough starter. We do plan on starting a wet one soon as we have warmer weather coming. It is only us so traditional sourdough is just fine.
Thank you. I am one of those who start a traditional starter keep it a while and let it go. Started my dry sourdough starter and look forward to many recipes to come 😜
That becomes "discard" or could be used in another recipe (though the starter won't be very mature at this point). Keep in mind, that’s only for the last two days of establishing the starter. Once it is “up and running” you won’t need to discard. It always feels wasteful but Shaye's "dry" starter method is a lot less wasteful than other sourdough recipes. Thanks Shaye!!!
@@DonnaBorooah I'm really confused! If you refresh with only 10 grams and add 30 grams of flour, that's so little. How to you end up with a container full like she has?
@theelliothomestead This is what I'm wondering as well. Once it's established and in the fridge do I discard EVERY time I refresh the 10 grams? I feel like it would never become more than 10gm + 30gm water + 60gm flour....I tried the one from farmhouse on boone and after it's established she doesn't discard anymore. She just feeds it and then takes out what she needs to bake.
Aisha MacInnis the great part this type of starter is that there isn’t really any discard once established (if using an refreshing with enough frequency). The established starter that stays in the fridge won’t need refreshing until there is only 10g left. So you take what you need for your recipe with that whole batch of starter, a little at a time. When there is only a small amount (10g) left in the container then you feed it.
I started out with traditional starter and I did just that - I used 10 grams traditional starter then mixed 30g water and 60g flour. I did this for maybe 2 days until I saw really nice bubbles and it smelled like starter, then stored it in the fridge. Today is the day I'm attempting to make bread with it, so I'll have to let you know how it goes!
@@SandyMergui not as well as I had hoped! I think I left it alone for too long in the fridge and it got SUPER dried out... but I'll try again some time. The bread turned out to be OK, just much more dense than my traditional starter loaf. So, I guess this calls for more practice on my end!
Thank you! Thank you! I finally found a starter that I can maintain. I love your videos and you’re so sweet. I’ll be a bread maker yet. Have a wonderful day!🙂🦋
@@wellfamily3925 I'm blessed with a mill, so I grind mine. I thought I would try this recipe with rye grain flour. In theory, it's easy to make a starter with it.
Is there a way to transform a wet starter to a dry? I have a wet starter already, and I would love to use it if possible. If not, no worries!Thanks so much!
@@theelliotthomestead Thank you! I was getting ready to ask this exact question. I would love to see your bread making process. We have 4 little ones at home ages 4 months-6 years, so anything that I can to streamline my sourdough routine is a plus!
I already have an active starter, so I'm trying to transition it to your starter. Sounds soooo much simpler than the whole "discard/feed routine". Thank you so much for posting this!
@@Weedemandreap I was asking about the part she wasn't using. From when she first starts, she takes out 10 grams and works with it. What does she do with what was left in the bowl from the 10 grams she took to make the official dry starter?
