Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?How to Judge the Appropriate Feeding Schedule for Immature Sourdough StarterWhy throw away so much sourdough starter? Tartine Book no. 3Can you make sourdough starter without throwing any away?Can a sour dough starter be too active?What's are the benefits of different sourdough starter consistencies?Can I selectively breed my sourdough starter?How frequently should I feed my sourdough starter?Making Sour Dough from StarterMy sourdough starter split in 2 on the 3rd day. What should I do?Sourdough starter stopped growing, is it normal?
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Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?
How to Judge the Appropriate Feeding Schedule for Immature Sourdough StarterWhy throw away so much sourdough starter? Tartine Book no. 3Can you make sourdough starter without throwing any away?Can a sour dough starter be too active?What's are the benefits of different sourdough starter consistencies?Can I selectively breed my sourdough starter?How frequently should I feed my sourdough starter?Making Sour Dough from StarterMy sourdough starter split in 2 on the 3rd day. What should I do?Sourdough starter stopped growing, is it normal?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your kitchen if you didn't.
I guess rather than throw this away I can give it to a friend (or friends) to bootstrap their own starters?
bread sourdough sourdough-starter
asked Jun 13 at 0:54
KevKev
2,0971426
add a comment |
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your kitchen if you didn't.
I guess rather than throw this away I can give it to a friend (or friends) to bootstrap their own starters?
bread sourdough sourdough-starter
asked Jun 13 at 0:54
KevKev
2,0971426
Both answers are correct - but have a different perspective. One talks about mature starter, the other about a starter in the first (not-yet-stable) stages.
– Stephie♦
Jun 13 at 11:48
@Stephie given the question, I assume this is a question about an established starter. I don't see how either answer refers to a "not-yet-stable" starter.
– moscafj
Jun 13 at 15:31
2
I really have to ask: Once you've removed one half of the starter from the other half, what do you think is the difference between those two halves?
– Sneftel
Jun 13 at 17:20
@Sneftel - that's why I asked the question. Also of interest, and I hadn't thought about it when I asked the question, was this ok to do with an established starter.
– Kev
Jun 13 at 18:34
It's not a bootstrap. It's giving them a starter.
– Captain Giraffe
Jun 14 at 1:10
add a comment |
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your kitchen if you didn't.
I guess rather than throw this away I can give it to a friend (or friends) to bootstrap their own starters?
bread sourdough sourdough-starter
asked Jun 13 at 0:54
KevKev
2,0971426
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) is that it'd eventually take over your kitchen if you didn't.
I guess rather than throw this away I can give it to a friend (or friends) to bootstrap their own starters?
bread sourdough sourdough-starter
bread sourdough sourdough-starter
asked Jun 13 at 0:54
KevKev
2,0971426
asked Jun 13 at 0:54
KevKev
2,0971426
asked Jun 13 at 0:54
KevKev
2,0971426
asked Jun 13 at 0:54
KevKev
2,0971426
asked Jun 13 at 0:54
KevKev
2,0971426
2,0971426
Both answers are correct - but have a different perspective. One talks about mature starter, the other about a starter in the first (not-yet-stable) stages.
– Stephie♦
Jun 13 at 11:48
@Stephie given the question, I assume this is a question about an established starter. I don't see how either answer refers to a "not-yet-stable" starter.
– moscafj
Jun 13 at 15:31
2
I really have to ask: Once you've removed one half of the starter from the other half, what do you think is the difference between those two halves?
– Sneftel
Jun 13 at 17:20
@Sneftel - that's why I asked the question. Also of interest, and I hadn't thought about it when I asked the question, was this ok to do with an established starter.
– Kev
Jun 13 at 18:34
It's not a bootstrap. It's giving them a starter.
– Captain Giraffe
Jun 14 at 1:10
add a comment |
Both answers are correct - but have a different perspective. One talks about mature starter, the other about a starter in the first (not-yet-stable) stages.
– Stephie♦
Jun 13 at 11:48
@Stephie given the question, I assume this is a question about an established starter. I don't see how either answer refers to a "not-yet-stable" starter.
– moscafj
Jun 13 at 15:31
2
I really have to ask: Once you've removed one half of the starter from the other half, what do you think is the difference between those two halves?
– Sneftel
Jun 13 at 17:20
@Sneftel - that's why I asked the question. Also of interest, and I hadn't thought about it when I asked the question, was this ok to do with an established starter.
– Kev
Jun 13 at 18:34
It's not a bootstrap. It's giving them a starter.
– Captain Giraffe
Jun 14 at 1:10
Both answers are correct - but have a different perspective. One talks about mature starter, the other about a starter in the first (not-yet-stable) stages.
– Stephie♦
Jun 13 at 11:48
Both answers are correct - but have a different perspective. One talks about mature starter, the other about a starter in the first (not-yet-stable) stages.
– Stephie♦
Jun 13 at 11:48
@Stephie given the question, I assume this is a question about an established starter. I don't see how either answer refers to a "not-yet-stable" starter.
– moscafj
Jun 13 at 15:31
@Stephie given the question, I assume this is a question about an established starter. I don't see how either answer refers to a "not-yet-stable" starter.
– moscafj
Jun 13 at 15:31
2
2
I really have to ask: Once you've removed one half of the starter from the other half, what do you think is the difference between those two halves?
– Sneftel
Jun 13 at 17:20
I really have to ask: Once you've removed one half of the starter from the other half, what do you think is the difference between those two halves?
– Sneftel
Jun 13 at 17:20
@Sneftel - that's why I asked the question. Also of interest, and I hadn't thought about it when I asked the question, was this ok to do with an established starter.
– Kev
Jun 13 at 18:34
@Sneftel - that's why I asked the question. Also of interest, and I hadn't thought about it when I asked the question, was this ok to do with an established starter.
– Kev
Jun 13 at 18:34
It's not a bootstrap. It's giving them a starter.
– Captain Giraffe
Jun 14 at 1:10
It's not a bootstrap. It's giving them a starter.
– Captain Giraffe
Jun 14 at 1:10
add a comment |
2 Answers
2
active
oldest
votes
Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part you keep. When you discard some instead of using it the same rule applies, so all you need to do is put some in a container and feed it the same way. You can split the starter as many times as you like, that's the beauty of it.
answered Jun 13 at 7:49
GdDGdD
41.4k261117
add a comment |
Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more acidic. Acidity is problematic for yeast and bacterial activity and, ultimately, the rise and flavor of your final product. So, you discard during feeding time to keep the acidity in check, and ensure that your starter is as hospitable to yeast and bacteria as possible. Your friend can get his or her starter going with your discard, but will then want to get into the habit of discarding when they feed.
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
4
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
3
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
|
show 1 more comment
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2 Answers
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2 Answers
2
active
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oldest
votes
Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part you keep. When you discard some instead of using it the same rule applies, so all you need to do is put some in a container and feed it the same way. You can split the starter as many times as you like, that's the beauty of it.
answered Jun 13 at 7:49
GdDGdD
41.4k261117
add a comment |
Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part you keep. When you discard some instead of using it the same rule applies, so all you need to do is put some in a container and feed it the same way. You can split the starter as many times as you like, that's the beauty of it.
answered Jun 13 at 7:49
GdDGdD
41.4k261117
add a comment |
Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part you keep. When you discard some instead of using it the same rule applies, so all you need to do is put some in a container and feed it the same way. You can split the starter as many times as you like, that's the beauty of it.
answered Jun 13 at 7:49
GdDGdD
41.4k261117
Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part you keep. When you discard some instead of using it the same rule applies, so all you need to do is put some in a container and feed it the same way. You can split the starter as many times as you like, that's the beauty of it.
answered Jun 13 at 7:49
GdDGdD
41.4k261117
answered Jun 13 at 7:49
GdDGdD
41.4k261117
answered Jun 13 at 7:49
GdDGdD
41.4k261117
answered Jun 13 at 7:49
GdDGdD
41.4k261117
41.4k261117
add a comment |
add a comment |
Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more acidic. Acidity is problematic for yeast and bacterial activity and, ultimately, the rise and flavor of your final product. So, you discard during feeding time to keep the acidity in check, and ensure that your starter is as hospitable to yeast and bacteria as possible. Your friend can get his or her starter going with your discard, but will then want to get into the habit of discarding when they feed.
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
4
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
3
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
|
show 1 more comment
Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more acidic. Acidity is problematic for yeast and bacterial activity and, ultimately, the rise and flavor of your final product. So, you discard during feeding time to keep the acidity in check, and ensure that your starter is as hospitable to yeast and bacteria as possible. Your friend can get his or her starter going with your discard, but will then want to get into the habit of discarding when they feed.
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
4
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
3
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
|
show 1 more comment
Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more acidic. Acidity is problematic for yeast and bacterial activity and, ultimately, the rise and flavor of your final product. So, you discard during feeding time to keep the acidity in check, and ensure that your starter is as hospitable to yeast and bacteria as possible. Your friend can get his or her starter going with your discard, but will then want to get into the habit of discarding when they feed.
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more acidic. Acidity is problematic for yeast and bacterial activity and, ultimately, the rise and flavor of your final product. So, you discard during feeding time to keep the acidity in check, and ensure that your starter is as hospitable to yeast and bacteria as possible. Your friend can get his or her starter going with your discard, but will then want to get into the habit of discarding when they feed.
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
answered Jun 13 at 2:07
moscafjmoscafj
29.5k14285
29.5k14285
4
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
3
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
|
show 1 more comment
4
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
3
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
4
4
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
TL:DR: dilution of the starter is the necessary thing. The discarding is just because you only want to keep a near-constant amount, not an exponentially-growing amount, and normally you don't have anything better to do with the other part.
– Peter Cordes
Jun 13 at 14:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
@PeterCordes my point is that the purpose of discarding is not simply about keeping a consistent amount.
– moscafj
Jun 13 at 15:28
3
3
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@moscafj, This depends on how you measure your feeding. If you do it by weight ratios, discarding is simply about keeping a consistent amount. For instance, I feed my starter by mixing 1 part starter, 4 parts flour, 4 parts water by weight. If I never discarded, I would never have a problem with excess acidity--but I would rapidly have more starter than I could possibly handle. If you go by a more traditional method along the lines of "discard 1 cup starter, add half cup flour and half cup water" then you'd be right--because if you didn't discard, the ratios would change.
– rsandler
Jun 13 at 16:44
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler clearly...I think it is safe to assume most people use the more traditional approach, and also don't want excessive amounts of starter on hand.
– moscafj
Jun 13 at 16:58
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
@rsandler: Can you please explain (or maybe rephrase) your method of "1 part starter, 4 parts flour, 4 parts water by weight"? I always thought a "part" in a recipe referred to volume not weight. Thanks.
– Arlo
yesterday
|
show 1 more comment
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Both answers are correct - but have a different perspective. One talks about mature starter, the other about a starter in the first (not-yet-stable) stages.
– Stephie♦
Jun 13 at 11:48
@Stephie given the question, I assume this is a question about an established starter. I don't see how either answer refers to a "not-yet-stable" starter.
– moscafj
Jun 13 at 15:31
2
I really have to ask: Once you've removed one half of the starter from the other half, what do you think is the difference between those two halves?
– Sneftel
Jun 13 at 17:20
@Sneftel - that's why I asked the question. Also of interest, and I hadn't thought about it when I asked the question, was this ok to do with an established starter.
– Kev
Jun 13 at 18:34
It's not a bootstrap. It's giving them a starter.
– Captain Giraffe
Jun 14 at 1:10