Is a no-discard sourdough starter possible?
Hi, I like a lot of people have officially run out of yeast with no chances of finding any in the shops anytime soon. So I’m giving sourdough a try. However, all the discard makes me uneasy. I just couldn’t be throwing away that much flour! This will probably be a one time thing for me so I wondered if the only reason for discard was so you don’t end up with tons of starter. Is it possible to just make a starter in a smaller quantity. Like 30g flour to 30g water and just add that amount so you don’t end up with too much?