Re: Local Breads by Dan Leader

"Barry Harmon" <johnfrum@[EMAIL PROTECTED]
> wrote in message 
news:Xns9ABD7C6B7815Bjohnfrumoptonlinenet@[EMAIL PROTECTED]
> "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.
>
You could incor****ate that excess into any other bread that you are making

at the time.  It would add to the flavour.
Regarding the stiff starter, is it similar to the levain in Ortiz? (Leader

is in the post from Amazon).  Some years ago I used the Ortiz recipe (sans

***in - I couldn't see the sense in that) and made what has become a very 
good levain that I maintain at 60% rather than the usual 100% starters
that 
most SD bakers use.
Graham