Hello bread heads
can i use discarded sourdough ( so as not to throw it out) as part of my flour and water in a recipe ALONG with the active starter (that will leaven the bread?) If so, how much of the discarded sourdough starter can I use to replace the flour and water? 50% of the recipe ? more? less? I have a lot of spent starter in my fridge and would like to use it. will i get the same result with more flavor- or will I get a slack dough? I can go ahead and try it - but would like some input .