No Throw Starter Question and Others!
I have a little experience making sourdough, and thought I'd branch into using home milled flour. I usually make the starters at 100% (ish) measuring the flour so I know the running weight of the starter but just adding water till it looks right - a thick gloopy paste. I have some questions - it seems the more I learn, the less I know!
I feel that throwing away the starter during feeding is a waste, and came across this recipe http://www.sustainweb.org/realbread/sourdough_starter/ for a no throw starter that I am trying with a more or less 50:50 mix of organic wheat and rye. I am curious to the opinion of those more 'soured' than I - why are recipes that require throwing out so popular when this seems so easy? To me it looks like the starter might be a bit hungry but is that counted by the rye being more 'yeasty'?
Also, this is my first time making a starter in Perth AU, much hotter and humid than my original town of Christchruch NZ - I'm thinking this will speed up the process, what else do I need to be aware of? In terms of proof/retard times?
I have read somewhere, I think on here, that home milling can damage the starch in the flours, but adding acid like pineapple juice, grape, or vinegar can help counter this? Or is this only with 'quick' breads, and souring is going to counter any damage anyway?
I'm also considering using commerical organic flour for the first bake, as from what I've read home milled can be so different in behaviour. So perhaps get my starter going with home milled, and use commerical in the bread recipe to lessen chance of a flop. Or am I being too cautious and if I use a bit of common sense should be fine all the way with home milled?? Oh the decisions!
Thanks very much to those who can give advice and experience, it's so interesting I have to watch myself that I don't get carried away!