Making a sourdough starter with minimal discard
Last week I made a sourdough starter from rye flour. This is the fourth time I have done this, and this time I wanted to try to make a successful culture while minimizing sourdough "discard" (I typically would throw away about half of the starter at each feed). The starter was a success after six days (summer weather) and I'm recording my daily feedings below.
Has anyone ever made a starter from scratch without discarding anything at all? I know there are a lot of great recipes which utilize discard, but I love the idea of avoiding waste in the sourdough process.
Day 1 PM: 10g water, 10g rye flour
Day 2 PM: 10g water, 10g rye flour
Day 3 PM: 20g water, 20g rye flour
Day 4 PM: 40g water, 40g rye flour
Day 5 AM: Discard all but 50g of starter, feed 50g water, 50g rye flour
Day 5 PM: Repeat morning discard and feed
Day 6 AM: Discard half of existing starter, feed 50g water, 50g rye flour
Day 6 PM: Repeat morning discard and feed
Kitchen temperature: 70dF (estimate)
Water temperature: ambient temperature
Flour: Bob's Red Mill Organic Whole Grain Dark Rye Flour