So delighted to see that someone else thinks like me about sourdough techniques. One thing I don't understand is throwing away or even having discard. I have never discarded any of my starter, even when I first made it. The first time I made it, I let it grow, used part of it, fed it again, and put it in the refrigerator. I never have too much and have been using the starter for my husband's sandwich rolls for about 4 years, but always added yeast as "insurance."

A year ago I decided to take the plunge and do without yeast and was very successful. Haven't used yeast since! Make all kinds of rolls from sweet and cinnamon to hamburger rolls. Most of my family or friends don't realize that all my "yeast" bread rolls aren't made with commercial yeast.

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