I’m a noob with sourdough and I have been having a hard time getting information on how to maintain a consistent amount of starter. Is it generally appropriate to discard half and replace that half with fresh flour and water?
Related, is “discard” in any meaningful way different from the starter itself, or are the recipes for discard scones/crackers/whatever just labeled that because you aren’t using the starter for rise?
Good answer, although I wonder if we focus too much on the waste as being the flavor as opposed to the bacteria and yeasts. Do you have any idea how much of the mass of a ripe starter is actually bacteria and yeast as opposed to the lactic acid and whatever other bacteria and yeast pee is produced?
One thing is sure, dry yeast tastes excellent. It tastes so good that the food industry uses it on crisps and other addictive food :)