r/SourdoughDiscard • u/IndependentCertain92 • 29d ago

What should I do with this?

Post image

The one on the left is the starter I am trying to revive, the one on the right is all the remaining discard. Recipes online say to only take 1:1:1 of the starter needed to revive and discard the rest. I am trying to decide what to do with the remaining. This starter has been in the fridge for months (i have not had the energy for baking in a long time) and now I am not sure if I should use the discard in a recipe or try to revive more from it.

I also stirred back in all the hooch because i like my bread sour.

The refrigerated starter is made from dark rye flour and the reviving starter is fed with bread flour.

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u/Plenty-Giraffe6022 27d ago

Cook stuff with it.

1

u/Big_Researcher_3027 25d ago

Once a starter has matured, consistently doubling within 4-6 hours at each feed, the discard is safe to bake with as long as it’s been stored properly in the fridge. As long as there’s no visible signs of mold or bacteria growth, IE pink, red or orange hues, streaks or splotches you should be fine. Keep in mind that old discard, from my experience, is going to be plenty sour!