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So you make a loaf using the disgard when you refresh your starter? What is your process / recipe? Do you have to take extra unreliability into account because it is disgard? Is it an excuse to wing it and see what you get?
What’s your starter regimen, out of curiosity?
i save all the discard in a jar in the fridge and when it is ~300g i add some flour, water, salt and nuts. due to the fact that the starter is not very active i have to let it rise for longer. don’t know how, don’t know why but this works pretty great imho
Fresh discard is great for adding flavor, and takes the place of an equal portion of flour/water in whatever recipe you’re using. Here’s a primer.
