You discard half only to reduce volume. Unlike fermenting liquids, the microorganisms in a sourdough starter - particularly a 100% hydration sponge as this method produces - are fairly evenly distributed throughout (statistically speaking). The only way in which the concentration would be increased by discarding half would be if this were not true, and they flocculated to the bottom as some yeasts do in liquids. If you keep the 1:1 mass (always weigh your ingredients to improve the consistency of your results!) ratio of starter to 100% hydration dough in your feedings, the yeast and microorganisms will thrive. In terms of pH as well - if the ratio is kept, the impact to pH is the same, whether discarding half or not. If you must discard, give it away, or turn it into the soil of your acid-loving outdoor plants and flowers. Me? I typically bake it away :) Note that sourdough starters store long term very well - I typically only have time to bake at home in the winter months, yet my sourdough starter is about 30 years old (closer to 35, now). Feed it, cover lightly. When it starts to rise, cover with plastic wrap secured by a rubber band or other suitable "burpable" means, and put it in the back of the refrigerator. Make sure your cover is secure - there are odors and microorganisms in refrigerators that will flavor and/or ruin your starter. When ready to use again, check the surface of your starter and scrape off any surface molds (have never experienced any, but molds are hearty beasts, so there is that potential) - don't worry about any liquid that may have come to the surface. Leave it covered on your countertop until it warms to room temperature, then stir it thoroughly to aerate it; then feed it, stirring the dough into the starter thoroughly. It should perk right back up. If, after time, your starter starts to lose its acidity, your yeast culture has finally outcompeted your lactobacillus. No worries! Start a new starter as instructed here, then, after it has soured nicely, start adding back some of your old starter to help regain the flavor profile and strength of the former starter. Don't add it all back, though, or you'll shortly be back to an insipid starter - all yeast and no lacto! Finally, you can add starter to any recipe, as long as you maintain the 100% hydration (1:1 ratio of flour to water by weight) in your starter. Simply substitute a quantity of starter for a portion of the water and flour in the recipe. You deduct 1/2 as much each of the water and flour in the recipe as the weight of starter you added - for instance, if you add 2 ounces of starter to a recipe, deduct 1 ounce from the amount of each the water and the flour the recipe calls for. If your starter is very strong, eliminate the yeast - but if your recipes calls for "quick rise" yeast, or if your time is very limited, you will still need some added yeast - try half, and work from there as you adjust your recipe to use the starter. Cheers!

• Reply