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15

Absolutely you can. When you use the starter to make bread you make an arbitrary decision of which part of the starter you use and which to feed, the part you scoop out is just as viable as the part you keep. When you discard some instead of using it the same rule applies, so all you need to do is put some in a container and feed it the same way. You can ...


17

Sure, you can begin a new sour dough starter with the discard from a feeding. However, the reason for discarding isn't simply to reduce the amount. As your starter matures it also becomes much more acidic. Acidity is problematic for yeast and bacterial activity and, ultimately, the rise and flavor of your final product. So, you discard during feeding time ...


2

Baking soda decomposes when heated (T above 80 °C) releasing carbon dioxide and water. While other answers cover true or untrue aspects, baking soda and other chemical leavures formulation work even without acid/base reactions and without letting the dough stands for raising. I would say that in addition to the raising due to the starter, your crackers ...


4

To answer the question in the second paragraph: Baking soda is a chemical, sodium bicarbonate, not a microbe, so it is always "active" so long as it is still baking soda. Once baking soda is "activated" it chemically transforms into something else through an acid-base interaction. First, baking soda must dissolve in water. This is the important part! Acid-...


0

I believe this is just because the bubbles all rise to the top which is where they will sit due to the surface tension. I don't believe it is anything to be concerned about.


5

In addition to leavening, baking soda increases the PH of the dough. Since your recipe uses sourdough starter, it may be fairly acidic. Adding baking soda will make the dough less acidic. The PH level, in turn, is important for browning: a high PH level facilitates the Maillard reaction, giving you brown and toasty crackers.


-2

I have seen little difference between feeding a starter and making the dough for bread, they both require added flour and water. Taking a starter right out of the fridge and making dough, however, may give you the results you want, but letting it warm up and feeding once or twice before baking assures the best condition so the yeast in the dough during the ...


0

Starter becomes acidic over time. You need to discard and replenish to keep acid under control. Too much acid inhibits yeast growth...bad for your loaves!


0

In the beginning of a starter's life, the point is to develop yeast and friendly bacteria, NOT develop lots of starter. If you don't discard, you end up with way too much, and it is not wasteful because tossing about half keeps everything at a manageable amount. You don't want too little either because as was mentioned, there needs to be enough there to keep ...


1

I bought a sourdough book online, by Sourdough Jack Mabee, titled "Sourdough Jack's Cookery and Other Things" and he has a fantastic recipe for sourdough pancakes. It uses unfed "discard" but you then feed it with twice the flour and water as normal, mix and cover it and let it sit for 8 to 12 hours, then add the salt and sugar and other things and make the ...


0

I think every 24 hours is too long between feedings if it is a new starter. I have started several and fed them every 12 hours, and before a week was up it would triple aqnd quadruple nicely. One source I read said a wet towel over the top held on with a rubber band will help keep bugs and flies out of it, but you have to spray the towel regularly with water ...


0

It usually takes 5 to 7 days of feeding twice a day for the yeast and bacteria in the starter to get to the billions needed for baking. I would suggest feeding it every 12 hours, discarding all but 100 grams and using 100 grams of flour and 100 grams of water at each feeding. After five to seven days it should be mature enough to either sit in the fridge til ...


3

When you put the dough into the banneton do you shape the dough to develop a surface tension? I have found that makes the major difference when I make sourdough bread. Here is the site I got a lot of info on shaping from. https://www.theperfectloaf.com/guides/shaping-a-boule/


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