The Ultimate ZERO Discard Method for Maintaining Your Sourdough Starter Ep. 3 

I've been doing this for a while now. I don't eat a lot of bread, so baking a loaf plus trying to think of something to do with the discard was a bit too much for me. We also save money on flour with this method. You illustrated it perfectly.

I've done it that way for many years. Works well. I forgot about a jar in the fridge. It had been there unfed for well over a year and popped back to an active state in 2 days.

I’m so glad I discovered the scrapings method (via Bake with Jake) very early in my sourdough journey. It makes it such a simple process and zero overwhelm.

I do zero discard and keep about 20g for the next feed. 100g levain so I feed it 50g/50g of flour and water to get me that 120g. Use 100g for the dough and 20 for the next time. After leaving it for a few weeks in the fridge, my starter didn't really rise like it had before. I discarded the levain to bring it back to 20g and gave it another feeding and it bounced right back the way it used to, it just took longer than I was expecting. So if anyone is in the same boat with lack of rise, just give it 24 hours, discard and give it a large ratio feeding. You might do the same 24 hour wait, or it might be ready to go.

I'm very glad to see you give Jack credit. I learned this method from his channel.

Thank you! I’ve been using this method since I saw it on your channel and it completely simplifies the process. ❤

I have been experimenting after I watched your earlier video about just keeping a small amount of the starter in the fridge for later. It worked really well. 😊 What I did yesterday was I fed my starter small flour twice or a day beforehand. I then just used all the discard to bake. The loaf turned out quite well with very nice flavour. Thank you! I look forward to seeing your next video!

There are some key points that were brought up in the video for this to work. 1) Your starter MUST be strong before you put it in the fridge. No matter what method, scrapings or discard, you use. If it's weak going into the fridge, the cold will almost kill it.) 2) Your starter WILL become weak over time unless you are baking nearly every day. When this happens, you need to spend several days feeding and rejuvenating the starter. (Which reduces the "no discard" concept.) I've tried sourdough several times, but it's just too much hassle. Yes it tastes great, but spending three days every time I want to make bread to get my starter back to strength, then another another two days making one or two loaves of bread is just too much.

This is THE ONLY place where you will know the exact conditions under which this dough is made! Room temperatures, protein content of flours etc etc! When you are extending the dough on your working table, do you spray water on the table before? Thank you.

After running into you and Jack, I never have discard unless I want some for a flavor enhancer. Looking forward to the next vid.👍

Nice! This is how I do mine based on your rec and works great! I'm moving overseas to Japan so started drying my starter to bring with!

Going to turn this up a notch with my gluten free starter... Wish me luck 🍞

works great, I do this for years. Indeed due Jack's method.

Hi Phillip. Great baking. Great ideas and information. Would really like a light weight cloche. Can’t find one. Can you help? Keep up the good work.

Hey great video! you've really helped me up my sourdough game. I was wondering what kind of flour are you using, meaning the brand. Is Koula flour suitable for a recipe or do I need to find a higher quality flour?

❤Very good,very nice

Didn't you upload this last week? I was waiting for the second part.

خبز جميل بالخميرة نحن ايضا لدينا هده الخميرة

I would like to see more 100% FMF OPEN CRUMB loaf...

I've been feeding my starter (whole wheat flour) daily (1:4:4), and it does double in 24 hours but at 71F (21.6C). Is this good to bake with? If so, what recipe would you recommend; and if not, what should I do?

Ello mate, still following along (my starter is on day 12, bubbles nicely and is back to being a liquid in the morning. Smells fine too, which is giving me some other thoughts I'll add at the end. I'm in no rush, should I just wait until day 21 before doing first loaf ? I don't care about discard for now, this is all new and that's a system I don't wanna add on top to complicate things. But as sourdough starter goes, because mine smells like my normal starters (poolish typically, sometimes biga) I'm wondering if it's ready to start The other thought I mentioned - I've been vocal on my loathing for sourdough - the combo of my very strong sense of smell (the bane of my life tbh) and the sourdough I tried being absolutely disgusting. But it was off the shelf warbartons attempt at it, only time I tried it. Maybe their sourdough was just a bit shite ? Sorry, the tl:dr is - if I made bread with the starter I have now, will that give me a bread I'm more used to - yeasted bread ? Or is it a case of, it'll just be bread with complex flavours. Should I make an early bread and try to "break myself in" to sourdough as a concept ? What I'm stuck on most is your bit where you mix your stuff and leave to lyse, then basically knead for 3mins and have a ball that you could shape and be happy with In my endevours at that point it's always something that, unless 60% water, won't hold shape, is sticky, and is a nightmare to work with. And kneading requiring 10mins or so. That's why I wanna try sourdough too, it seems the sourdough starter adds a ton of gluten infused stuff right at the beginning and this will help me with a bread I won't need to knead or mess with (broken back, standing up and messing around as little as possible is key, and kneading is something that is a genuine nightmare. Even slap and fold causes me great pain) Sorry for long post again, even my tl:dr is 3 paragraphs!

I'm lost. I have my starter. I want to make a loaf of bread. Instructions please

Isn’t this just a polish plus sourdough starter?