I've been making sourdough for a long time and one solution to this
(see below) is to NOT listen to those who say you have to feed it
every week or throw out the extra. I feed mine monthly at the least,
sometimes longer between times. Maybe it makes a difference that I've
had it for over 40 years?
And yes ... totally agree with just tossing it into anything else as
a substitute for some of the flour and some of the water.
Lois
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From: Haack Carolyn <haacknjack@sbcglobal.net>
...snip ...
As for Forkish, his coaching allowed me to establish my own starter
from scratch, which has maintained nicely for a couple of years
now. My only complaint is that he wants me to toss out an unholy
amount of perfectly usable starter, so I've used a lot for very tasty
crackers (Thanks to KA and their now-discontinued Baking Sheet) and
come to realize you can toss the starter into almost any yeast-bread
recipe and come up with something good. I've even picked up a recipe
for sourdough scones, though that's a bit of an acquired taste.
...snip...