November 28, 2015 - 1:52pm
I got carried away..
and built up too much starter! I have about 300 grams of (mostly) white flower starter in a jar in the fridge and about 450 grams of stiff rye starter in another jar. Like I said, I've gotten carried away. And then I have "charlie" in a baby food jar - he's just a few ounces. I'm increasingly building my levain for bakes using just say 10 grams and build up. And now I know charlie is all I really need. So I'm not at the point where I realize I just don't need that much around. But what to do with all this? Thoughts?
What would you bake that would use up most of this over the next few weeks? Doesn't have to just be bread.
Is there any advantage to having a second "type" of starter that I should modify the white flour starter into?
Thanks!