Thank you so much. I have begun using a scale to measure my baking ingredients and I do like it. I feel as if, for the most part, my baking will always be successful as the ingredients are always exactly the same in weight and volume. I have wanted to use sourdough for a long time but deferred because I knew that I wouldn't use it often enough for it to be practical. I hate wasting food. This idea of using the discard for other baking is a great one. Again, thank you.

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