Do I have to discard excess starter?
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I've been plagued by this question since beginning my foray into sourdough four months ago. Is it really necessary to toss excess starter or can I use it in my bread making? Example, I've refreshed my starter from the fridge, bread baking formula/recipe calls for one half cup, I have another cup that is not needed. I place it in the fridge and the next time I go to make bread I start my process over again, refreshing the starter and allowing it to become quite active. I now have about two cups of starter. I take out the half cup called for in the recipe, but I'm left w