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There is an easy method which works well for rye flour. Use fine rye flour not wholegrain. Take 100 g rye flour and add 100 g water at 40° C. Mix it, put the mixture in a bowl and cover with plastic foil. After 48 hours add the same ingredients with the same amounts again. Cover again. Let it rest for 24 hours. Then add 200 g rye flour and 200 g water at ...


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At the beginning, you are throwing out a lot because you are just feeding the culture. You're just seeding the growth medium (fresh flour and water) with the young culture, so you want to be sure that the ratio of food to culture is appropriate. Once the culture is established, you don't have to throw out any, but you do have to keep feeding it. This ...


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My experience when using any starter is that the portion you "throw away" is supposed to be used in your next loaf of bread as a "poolish" or "biga". The portion of your starter that you keep gets more water and flour to nourish the next generation(s) of your starter. As mentioned in the other answer, the amount of starter that is kept each time is ...


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I just asked the exact same question here!: Why throw away so much sourdough starter? Tartine Book no. 3 I found a pretty good answer online. It actually would be easier and cheaper for you to throw it out, as you don't have to buy as much organic flour in the future to feed your starter. Imagine buying 5 cups each day to feed your starter when you could ...


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Bernard Clayton has a raw potato starter in his "Complete Book of Breads".



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