I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and water.
Is there a reason why most instructions say to simply discard half of it? I just fryed up some "wholemeal starter pancakes" instead of chucking it in the bin. Is this advisable? I've got a fear there's a food hygiene issue here that is more pronounced because I'm not baking it at 200c for 20mins.
Bad idea or good use of what is otherwise waste?
I've been going for about a week now and the starter is really acidic and doesn't taste very nice in pancakes... I think i might have found the real answer to why it isn't suggested to do 'something' with the waste before the first bake - it doesn't taste very nice!