Re: Local Breads by Dan Leader

"R. Fizek" <fizkowie1@[EMAIL PROTECTED]
> wrote in
news:tPR4k.37786$lE3.1533@[EMAIL PROTECTED]
 

> Hi Barry,
> 
> But isn't it the same amount of waste to throw out half of a starter
> when in fact, you can store it in your fridge and use it if you wanted
> to make more than one recipe of dough?  You can even store the half
> you want to throw out in the freezer I hear and the next time just
> start from there? 
> 
> Tammy
> 
> 
> "Barry Harmon" <johnfrum@[EMAIL PROTECTED]
> wrote in message 
> news:Xns9ABBA0C8084B6johnfrumoptonlinenet@[EMAIL PROTECTED]
> " he didn't think through
>> what he was asking a home baker to do in terms of waste"
> 
>> It's a shame to have this happen in a book that is otherwise
>> excellent, but then most sourdough recipes have flaws either in
>> terminology, procedures or usefullness.
>>
>> Barry 
> 
> 
> 

You've just hit the problem I've tried to solve for years.  How to 
either use the stuff that's supposed to be discarded or minimize the 
loss.

My usual solution is to make from scratch each time I need a sourodugh 
(this requires planning ahead to a ferociuous degree) and scaling the 
stages so I wind up with what I need to do the bread.

I decided to try keeping Leader's sourdough starters going because so 
much of the book is so good and works so well for me.  I was very 
disappointed in these directions, but so far my scheme is working well.  
I haven't been able to get the stiff starter going properly, but the day 
is young.

Barry