I have been baking homemade pizza for years with all-purpose white flour. For the longest time, I relied on a traditional yeast bread for the crust. It worked just fine, tasted good, and was healthier than carryout. But last year, I found a new love in sourdough pizza. We preferred the taste and texture even...
Hello! I have about 2 cups of einkorn sourdough discard in the fridge. I made crackers with the previous batch of discard and started this new batch of discard about a week ago or so. Can I use that for when the recipe calls for “unfed starter”?
Hey Ashleigh!
Gotcha. Thanks! 🙂
I never have any discard. I only bake once per week so I pull the started out of the fridge the night before and feed it. The next day when I’m done baking, I feed the starter of I need to bulk it up, otherwise it goes straight back into the fridge. As you said, the flour costs too much for me to waste any!
Super wise, Jana! I keep mine out on the counter probably way more than I should, but if I know I’ll be going awhile without baking, I definitely pop it into the fridge too. What is the longest amount of time you have left it in the fridge? I’ve gone maybe 2 weeks (possibly 3??), but I always pull it out to feed it when it starts to separate and look … well, kinda gray and eh. Merry Christmas!