Left over starter...

I'm never really comfortable throwing out starter when it's feeding day.  I keep my starter in the refrigerator, I keep about 3# at 75% hydration, and I feed it once a week, or more if I'm using a lot.  So....sometimes I left with quite a chunk of starter on feeding day.  I bake enough to use all my starter, but often, I want to try some of the instant yeasted breads.  Well, starter is really only flour and water (with bacteria and yeast of course).  So, with baker's math, one pound of starter has @9.15 oz. of flour, and @6.85 oz. of water. I just subtract these amounts from the flour and water in a instant yeasted recipe, and go from there.  I made a batch of foccacia with throw away starter using Reinhart's foccacia recipe. 

1# of starter (75% hydration-@9.15 oz. flour/@6.85 oz. water)

13.35 oz. flour

2tsp. instant yeast

2tsp. salt

3oz. olive oil

and I put a squirt of honey. 

I followed the recipe, and I'm very happy with results.......no more throwing away extra starter for me.....and I can expand my horizons with more instant yeasted breads.

Some samples of foccacia boosted with left over starter......The first one I made, I sent home with a guest. I divided the second batch into two foccacias because the recipe makes the foccacia too big for my taste.