The No-Waste Sourdough Starter Method

My Sourdough Starter Feeding Schedule

As a sourdough baker, I’m always on the lookout for techniques that can help streamline the process and reduce waste. That’s why I’m a big proponent of the “no-waste” or “no-discard” sourdough starter method.

Let me share with you how this approach can revolutionize the way you maintain and use your sourdough starter, whether you keep it at room temperature or in the refrigerator.

The Problem with Traditional Sourdough Starter Maintenance

Traditionally, when maintaining a sourdough starter, bakers are often instructed to regularly discard a portion of the starter before feeding it fresh flour and water. This helps keep the starter at a manageable size and prevents it from becoming overly acidic or stagnant.

Did You Know?

If you didn’t discard at all, a starter that’s 50g turns into 241lbs by the 7th feeding!

However, this process results in a lot of waste – all that discarded starter ends up in the trash or compost. Not only is this wasteful, but it means you’re constantly having to use extra flour to keep your starter fed and healthy.

The No-Waste Sourdough Starter Method

The no-waste method I use solves this problem elegantly. Instead of regularly discarding a portion of the starter, I maintain an incredibly small amount – just 10 grams – and scale it up as needed when it’s time to bake.

Here’s how it works:

Room Temp Storage

I bake everyday. So I keep a 10g starter on my counter, feeding it a 1:5:5 ratio right before bed and when I wake up.

I just feed this 10g of starter with 50g of flour and 50g of water (1:5:5 feeding ratio).

When the starter reaches its peak, I take 100g to make 1 sourdough bread. Then I simply feed the remaining 10g to continue the cycle.

Refrigerator Storage

If you prefer to store your starter in the fridge, the no-waste method can still be applied too! The key differences are:

I feed the refrigerated starter once a week, using a 1:5:5 ratio (same as a room temp starter)

If at any point during the week, I need to bake 1 bread, I simply take 100g from my starter and feed the remainder to continue the cycle.

The beauty of this approach is that I almost never have any sourdough discard to worry about. The small 10-gram starter I maintain is just enough to keep the culture thriving, and I only scale it up when I need it for baking.

The benefits of the no-waste method remain the same, whether you store your starter on the countertop or in the fridge. By maintaining a tiny amount and scaling up as needed, you’ll drastically reduce waste and simplify the overall starter maintenance process.

Benefits of the No-Waste Method

There are several key advantages to using the no-waste sourdough starter method:

Reduced Waste – No more discarding large amounts of starter, which means less flour and water being used and thrown away.

Simplified Maintenance – Keeping a tiny 5-10 gram starter is much easier to manage than a larger, more high-maintenance culture.

Increased Efficiency – When it’s time to bake, I can simply feed the starter at a higher ratio to get the amount I need, without having to deal with excess discard.

Cost Savings – By minimizing waste, I’m saving on the cost of flour and water that would have been discarded previously.

Whether you prefer to store your starter at room temperature or in the refrigerator, the no-waste method is a game-changer that makes the overall sourdough baking process simpler, more sustainable, and more cost-effective. Give it a try and experience the benefits for yourself!