I keep about 50g of starter. Have left unfed for about 4 weeks recently and just followed my normal routine: Added 103g water and 103g flour. Let rise overnight and used to bake right away. Used 200g for my 2 loaf recipe and then 50g back into refrigerator until next bake about a week or two later. Havent had any discard for a couple years since adopting this routine.
Welcome back!!🎉
@@keybrown4580 Thank you! 😊 Europe was amazing but I can’t wait to start baking again!
I keep about 50g of starter. Have left unfed for about 4 weeks recently and just followed my normal routine:
Added 103g water and 103g flour. Let rise overnight and used to bake right away. Used 200g for my 2 loaf recipe and then 50g back into refrigerator until next bake about a week or two later. Havent had any discard for a couple years since adopting this routine.
@@absurdusername9519 That’s great!