On Monday, February 29, 2016 at 10:23:05 AM UTC-8, graham wrote:
> On 29/02/2016 11:15 AM, notbob wrote:
> > On 2016-02-29, Janet B > wrote:
> >
> >> On 29 Feb 2016 17:47:37 GMT, notbob > wrote:
> >
> >>> Is this a valid approach?
> >
> >> that's fine. Boron and Graham do a lot of sourdough.
> >
> > That's who I was trying to recall, Boron. Thnx.
> >
> >> I have one starter that I abuse. For safety I get it foaming really
> >> good and then spread a large smear out on plastic wrap and let it
> >> dry. When dry I crunch it up, wrap in a small baggie, put in a
> >> tightly sealed jar and store it in the freezer. This process makes
> >> it safe for another year. When I want some again I take a bit of
> >> the frozen flakes and add to flour and water and in a day or so my
> >> starter is active again.
> >
> > Ooh ooh!.... Great idea, Janet. I hate the thought of throwing most
> > of the starter in the trash or feeding it, daily. You method sounds
> > like a great solution to that problem. Again, thank you.
> >
> Further to my other post, rather than discarding excess starter when
> you refresh it, add it to the mix of a conventional yeasted loaf.
> Graham

I never throw away discard. I put it in a mason jar and keep in the fridge. Don't want to waste that flavor when it can be used in a lot of things.