What to do with excess sourdough from a recipe?
From my reading of people posting here, my sense is there are a lot of very experienced, intelligent, and practical people making bread. That being the case maybe someone can tell me what to do with my left over wild yeast starter from a recipe.
My recipe is:Stiff Sourdough Starter
|Single (6 by 3 ½ inch loaf)||4 times in size = 2 loaves|
|Sourdough starter||1/3 cup||1 1/3 cup|
|Flour and water for feeding the starter|
|Bread flour||1 1/3 cups, divided||5 1/3 cups|
|Water||1 cups minus 1 T||4 cups minus 4 Tablespoons|
|Single||4 times in size|
|Bread flour||1 ¼ cups (or 7oz or 200g)||5 ¼ cups (or 28oz or 800g)|
|Replace bread flour w/WW or with Rye flour||2 Tablespoons||4 T or 80 grams|
|Water||2/3 cups(5.5 oz. or 154 g)||2.64cups or (22 oz. or 616 g)|
|Stiff sourdough starter||2/3 cups (5.25 oz or 150g)||2.64cups (21 oz. or 600 g)|
|Salt||1 scant tsp||4 scat tsps|
When I go for 4 times the size I end up with two good size loaves but a very large amount of left over sponge or starter.
How long does it last in the fridge? Or if I freeze it?
Since flour is already quite expensive hopefully someone can tell me what intelligent, and practical people do in this situation.