Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

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Sourdough starter question (slrpnk.net)

submitted 2 weeks ago by [email protected] to c/[email protected]

8 comments fedilink hide all child comments

I’m a noob with sourdough and I have been having a hard time getting information on how to maintain a consistent amount of starter. Is it generally appropriate to discard half and replace that half with fresh flour and water?

Related, is “discard” in any meaningful way different from the starter itself, or are the recipes for discard scones/crackers/whatever just labeled that because you aren’t using the starter for rise?

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[–] Goodtoknow 3 points 2 weeks ago

discard is no different, you use half or so each time to make the sponge/rise. Consistent amount is about eyeballing it, not too little, not so much as to cause Overflow