January 10, 2021 - 3:23pm
Flour Commitment
Something I have been thinking about is the amount of flour required for starters and sourdough. It seems that if you don’t want to waste flour you either need to be baking daily/weekly or finding a use for the excess starter. I don’t eat enough bread to constantly be baking so I’m curious what people do if they want to bake every couple of weeks while not wasting a bunch of flour.
me I would like to keep doing this, but don’t like throwing away 80-100 grams of flour daily.