A Batch of Grace & Faith

It’s Bake Day! Best Day!

Sourdough discard is unfed sourdough starter that is removed before feeding.
It has already gone through its rise and fall.

Sourdough discard is acidic because it is unfed starter packed with wild yeast and lactic acid bacteria. As these microbes consume flour, they naturally produce byproducts like lactic and acetic acids.

It is important to keep a sourdough starter properly balanced. That’s why proper feeding ratios and timing is so important.

Now what happens to the discard. For me personally I do not keep discard. I don’t maintain large amounts of starter. It’s a waste more than tossing the discard.
I typically maintain 30g daily. I can time and bulk the off shoot needed for dough day. I can easily turn that small amount into the 10,000g I will use.

A hot topic in the sourdough world is labeling of products using discard. Most don’t mind it does not under go long fermentation and label it sourdough.

For me I don’t think that aligns with the education I’ve had over the years. Also with my own gut health issues having something more acidic isn’t a benefit for me personally.

So take this as my opinion and decide for yourself. I do not make any claims. Only my personal thoughts.
😃☀️

* I just fed my mother starter in this video. She’s sitting to the side. She is fed twice a day. A video of proper peaked starter will be in the comments.