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Zero Waste Sourdough Starter

Are you using traditional sourdough starter methods, but fed up with the waste of throwing 50% of your starter away pre-feeding or trying to avoid any waste by coming up with recipes to use the spare? Well, here’s another solution - zero waste sourdough starter.

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I started experimenting with sourdough starters as part of my own reduce waste goals and I’ve been feeding my starter like this for nearly a year now. It hasn’t failed me once, so I thought I’d share it.

I use this wholemeal starter for all my breads, regardless of the flours I use (white, malted, Swiss, etc.). I always feed my starter with Shipton Mill stoneground strongest wholemeal flour. I always use cooled boiled tap water for both my sourdough starter and my bread making.

These instructions provide 330g wholemeal sourdough starter:320g I use to makes 1 large or 2 medium loaves and 10g to feed and rest in the fridge for minimum 24hours in the fridge between bread making sessions). So it’s perfect if you make bread once (like me) or twice a week.

You’ll need
10g of sourdough starter (mine is wholemeal)
Shipton Mill stoneground strongest wholemeal flour (or your chosen starter flour)
Boiled water cooled to blood temperature
Litre sized glass jar (i.e Kilner)

If using recipe with either more or less than 320g sourdough starter adjust water and flour in step 2 accordingly, you want to ensure equal amounts of water and flour added and that you have 10g left to feed sourdough starter.

Calculations for zero waste sourdough starter:
320g + 10g = 330g
10 + 45 + 45 = 90 (see step 1)
330 - 90 = 240 / 2 = 120 (see step 2)

Step 1
Measure 10g of sourdough starter into your jar.
Add 40ml water and gentle stir to loosen the starter.
Add 40g wholemeal flour, gentle stir & combine thoroughly.
Scrap down slides if necessary
Cover and store in fridge until ready to use, minimum of 24hours.

Step 2
Night before plan to make sourdough bread remove sourdough starter from fridge.
Add 120 ml of water and gentle stir to loosen the starter.
Add 120g wholemeal flour, gentle stir & combine thoroughly.
If using a lid leave it loose or cover with kitchen towel and elastic band
Mark outside with a line level with sourdough starter - Using the mark lets you track its rise and see easily when it has doubled.
Leave overnight - the sourdough starter will feed and rise (hence litre sized jar). Like all starters it’s at it’s best when it has doubled in size (and floats when added to water).
Next morning, use 320g sourdough starter for your bread recipe.
You will be left with 10g sourdough starter.

Step 3
Repeat Steps 1 & 2 as above infinitum

Remember, if using recipe with either more or less than 320g sourdough starter adjust water and flour in step 2 accordingly, you want to ensure equal amounts of water and flour added and that you have 10g left to feed sourdough starter.

Calculations for zero waste sourdough starter:
320g + 10g = 330g
10 + 45 + 45 = 90 (see step 1)
330 - 90 = 240 / 2 = 120 (see step 2)

Added by: Jude S


Tags: Bread Sourdough Starter

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