Do you save your bench flour?
It must be my Depression-era mother coming through but when I clean my bench flour ( I usually toss it) I feel like I am wasteful. I don't bake often enough and of enough variety to have a crumb bucket going to make delicious pastries, but sometimes the bench flour can amount to a few tablespoons when I make a succession of multiple loaves. Week after week, this could add up.
So what do people do with their bench flour? Save it for the next bake? Often there are shreds of dough in the bench scrapings- Is it wise to feed it to my sourdough? My counter is clean. Sometimes there is commercial yeast in the doughs, tho usually it is a natural levain. I'm curious to hear what goes on in other baker's kitchens.
Waste not-want not. That rings in my head as I scrape my counter.