71: SOURDOUGH - The Scrapings Method, No Waste, No Discard - Bake with Jack

Summary by Krater

The creator introduces the 'scrapings method' for sourdough baking, which involves keeping a very small amount of starter in a container in the fridge between bakes without needing to discard or feed it frequently.

From the video

Answers: How do I make sourdough bread without discarding sourdough starter?

• Sourdough bread baking
• Sourdough starter maintenance
• Discard-free sourdough method
• Refrigerating sourdough starter

Ingredients

• 75 g wholemeal rye flour
• 75 g water

What it concludes

• You do not need to keep a large amount of sourdough starter to bake bread.
• A sourdough starter can be kept in the fridge using only scrapings for up to two to three weeks without dying.
• Feeding the starter twice before baking after a long rest in the fridge revives it from its sleepy stage.