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The Difference Between Active Sourdough Starter and Discard
In my recipes I use the term “active sourdough starter” to indicate a starter that is at its peak fermentation. This is the best time to use the starter for baking breads and in recipes that will undergo further fermentation. The starter is active, has doubled or peaked, and is ready for more fermenting.
But I also use “discard” in many of my recipes! Sourdough discard is fully fermented and therefore it is extremely digestible. It has usually spent some time in the refrigerator so it will be deflated, thicker, and more sour. Some people choose to throw discard out before refreshing their starter but I choose to use this extra fermented flour in some of my recipes. Discard is my solution to having wheat flour baked goods that don’t need any extra fermentation time or those that will be fermenting for a very long time. If you are baking often enough, then discard doesn’t really need to be discarded! Waste not, want not!
How to measure your sourdough starter for consistency in a recipe.
Always stir your sourdough starter down to release trapped gas!
Here is why:
One cup of active, bubbly, 100% hydration sourdough starter weighs approximately 165 grams.
One cup of flat, fully fermented, 100% hydration sourdough starter weighs approximately 250 grams.
This is a noticeable difference and the reason why all sourdough recipes should use a common hydration percentage, be stirred down before measuring, and be weighed for accuracy.
Cathleen
Saturday 25th of February 2023
What is the difference between bread flour and home ground 100% wheat flour? Thank you for your help.
Butter For All
Monday 27th of February 2023
Hi Cathleen!
Bread flour is in most cases a hybridized wheat with a high protein content. Typically it is either sifted or hulled to remove the outer bran and keep the soft, white, inner starch. The high protein content translates to higher gluten development and a more open crumb structure.
Home ground wheat flour can be any wheat variety you choose, but it will have 100% of its hull ground into the flour. So it will have more vitamins and minerals, more flavor, translating to a higher chance of spoilage due to the increased oil content, and more anti-nutrients that will need to be taken care of with soaking, sprouting or souring. It's best to keep whole wheat kernels and fresh ground flour in the refrigerator or freezer. Or only grind as much as you can use in a few days. Whole wheat flour will create a bread that is much more dense with less gluten development, but a lot more flavor and nutrition.
I hope that helps!
Courtney
Ella
Wednesday 22nd of February 2023
Hello Courtney, I started my sourdough starter journey last week. I used day 1 50g of whole wheat flour and 50g water, day 2,3 and 4 i used ratio 1:2:2 (25g starter, 50g flour and 50g water). It was doing very well day 2 (almost rised twice by 24 hours), day 3 rised less but bubbles were there, day 4 the same. Am I feeding it too much? You have a different ratio in your recipe - 50g starter, 25g flour and 25g water. Temperature in my kitchen is between 70-72 degrees
Thank you for your advice! Ella
Butter For All
Monday 27th of February 2023
Hey again! I answered you in the previous question, but I will say that the temp could be increased to really favor the yeast. Check out the temperature inside your oven with the light on. If it's between 80-95℉ you could keep your starter in there while it becomes established. If it's too warm in the oven, try cracking the door to see what temp the oven stays at.
Ella
Wednesday 22nd of February 2023
Hello Courtney, I started my sourdough starter journey last week and I'm on day 4 now. It rises less then before and it troubles me. I used 50g whole wheat flour and 50g water 1st day. Next days I used ratio 1:2:2 (25g starter, 50g flour and 50g water). I noticed that you used a different ratio in your recipe - 50g starter, 25g flour and 25g water. Am I giving him too much in my feedings?
Thank you, Ella
Butter For All
Monday 27th of February 2023
Hi Ella!
Sorry for the slow reply I recommend a 1:2:2 ratio for reviving a dehydrated starter, but for starting a starter from scratch, I like a 2:1:1 ratio. This ensures the yeast (who may be struggling to reproduce quickly) aren't getting overly diminished with each feeding. It's really very normal for you to see a big rise in the first day or two when the bacteria isn't as established, followed by a slower period of yeast growth as things start to balance out and the lactic acid starts to build. The yeast have to adjust to this new acidic environment. Hopefully you kept going and are starting to see some consistency with rising. I think you could continue with a 1:2:2 ratio (there is no definitive ratio) or try reversing it to see what works best in your situation. I hope you'll follow up to let me know how it goes!
Best of luck,
Courtney
Wendy
Sunday 15th of January 2023
Hello!l Courtney!
I am a beginner and I appreciate your very thorough articles. So helpful and something I plan on sharing with my daughter. 😊💕
One request… when viewing your articles on my iPhone, the DO NOT SELL tab blocks the left side of the screen making it difficult to read all of your instructions. If there is any way you could move that tab to another location, it sure would be helpful.👍
Thank you for your consideration. I look forward to being your student!
My Best, Wendy
Butter For All
Wednesday 18th of January 2023
Hi Wendy,
Thank you for your thoughtful note, I love hearing that you are getting your daughter involved in cooking and baking!
I'm so sorry there is a tab blocking you from accessing the site correctly. I'm not sure what the "Do not sell" tab is. So would you mind grabbing a screen shot and emailing it to me at courtney@butterforall.com please? I will check it out and see if it's something I can fix myself!
Sarah
Sunday 7th of August 2022
Hi Courtney!
I’m very new to the sourdough world and am doing some reading before I fully commit. With your starter recipe, what size of glass container do you use? Some have said it can more than double in size... I want to have a big enough jar but not too big... Also, would a plastics twist lid work? I’m thinking it would breathe very well?
Thanks for being such a thorough sourdough resource for this newbie!
Butter For All
Thursday 11th of August 2022
Hi Sarah!
Welcome! Typically I use a quart jar or larger. I like to have lots of starter on hand for many baking projects. But it really depends on how much you want to keep. You can always switch containers if you need to make more or less. You are right, a plastic screw on ball jar lid works great! I also like locking lid jars with the seal removed. You'll have to keep me posted on your progress!!
Happy Baking,
Courtney