A loaf using spent starter
I hate wasting food. I love making bread. I use mainly sourdough starter to do this, but I hate tossing out the "spent" starter. How can it be "spent" since it contains enough critters to get the next batch going?
So, instead of doing this when feeding my two starters (one whole rye + white and the other white + whole rye - both in 100 g + 25 g + 100 g water proportions), I mixed up a half recipe of FWSY pain de compagne using the spent starter from the two and a combo of white and whole rye flours (I'm a terrible record keeper and tend not to make notes so I don't know the precise proportions), followed Forkish's recipe, and then baked on a baking stone.
It came out just fine! I like a very sour bread, and this one has, in my opinion, a great taste. The crumb is ok, too, I think.
I'm wondering if this would work in a loaf without any commercial yeast, as is called for in the FWSY recipe. I'll have to try. I'd love to hear about anybody else's experiments with "spent" starter.