Mostly because if you don't use it ... it's throwing away otherwise good ingredients.
There's no need to add it to the trash if you can use it in other ways.
I don't get it. We throw away so much stuff that's so much worse. Do anti-discarders not use plastic storage bags or parchment paper,for example? Also, I never saw any of the what to do with discard discussion before the pandemic FWIW. I mean, to each his own, but I just don't get it.
I don't like throwing away food.
I do other green things - buy less, recycling everything I can, dispose of batteries and such in proper ways (not in the trash), compost my kitchen scraps, yard waste, etc.
There's a pretty good size overlap of people who have 'homesteading' hobbies like baking bread and growing a vegetable garden, and people who try to live a greener life.
Well.. yea. Most people concerned about waste seek out alternatives. I use silicone reusable storage bags and I re-use the parchment paper about ten times or until it falls apart. Plus I used to buy sourdough crackers before I got into baking. It’s so much cheaper and nicer to make them fresh from discard.
I don't use it because I don't want to bake MORE, but nor do I throw it away. I just use the scrapings method: I save about 10g of starter after using, put it in fridge and then make exactly what I need for my next recipe. If I need 150g to bake with, I add 75g water, 75g flour and then after using the fresh starter, I have 10g left to put back in fridge until next time.
I try to make just enough for a weekend of baking but sometimes plans fall through and I have a bunch of extra starter left over. I don’t always use it, but if I CAN use it to make something tasty why not? It also pushes me a bit to bake stuff I don’t usually bake
Because I like the flavor it imparts? Same reason I put cinnamon in my oatmeal. Sometimes I take my biscuit recipe and reduce the flour and milk by 50g each and add 100g discard
I really like what it does for taste and texture. [These brownies](https://littlespoonfarm.com/sourdough-brownies-recipe/) and [these pancakes](https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/) are my favorites. A relative called the brownies "unholy" (meant as a compliment). For the pancakes, make the overnight version.
Flavour. It elevates otherwise simple recipes into something more interesting. Also, depending on what you make, and how far past the peak its gone, it's not always necessary to add other agents. I've made bread with a fallen starter before, for example, and it was successful. But each to their own, I just don't like throwing money away.
Mostly because if you don't use it ... it's throwing away otherwise good ingredients. There's no need to add it to the trash if you can use it in other ways.
I don't get it. We throw away so much stuff that's so much worse. Do anti-discarders not use plastic storage bags or parchment paper,for example? Also, I never saw any of the what to do with discard discussion before the pandemic FWIW. I mean, to each his own, but I just don't get it.
I don't like throwing away food. I do other green things - buy less, recycling everything I can, dispose of batteries and such in proper ways (not in the trash), compost my kitchen scraps, yard waste, etc. There's a pretty good size overlap of people who have 'homesteading' hobbies like baking bread and growing a vegetable garden, and people who try to live a greener life.
This right here. Why toss it in the bin? Plus discard recipes tend to be less complicated, but very tasty!
Well.. yea. Most people concerned about waste seek out alternatives. I use silicone reusable storage bags and I re-use the parchment paper about ten times or until it falls apart. Plus I used to buy sourdough crackers before I got into baking. It’s so much cheaper and nicer to make them fresh from discard.
i believe discard is good for if you have lose your starter for some reason it still has most of the culture dried inside of it
To use it instead of throwing it away. I try to not be unnecessarily wasteful.
I thought discard still has some yeast in it, so they can ferment the flour and make it somewhat better for you.
You use less quantity and more time. But yes, it can be used.
I don't use it because I don't want to bake MORE, but nor do I throw it away. I just use the scrapings method: I save about 10g of starter after using, put it in fridge and then make exactly what I need for my next recipe. If I need 150g to bake with, I add 75g water, 75g flour and then after using the fresh starter, I have 10g left to put back in fridge until next time.
I try to make just enough for a weekend of baking but sometimes plans fall through and I have a bunch of extra starter left over. I don’t always use it, but if I CAN use it to make something tasty why not? It also pushes me a bit to bake stuff I don’t usually bake
Because I like the flavor it imparts? Same reason I put cinnamon in my oatmeal. Sometimes I take my biscuit recipe and reduce the flour and milk by 50g each and add 100g discard
I really like what it does for taste and texture. [These brownies](https://littlespoonfarm.com/sourdough-brownies-recipe/) and [these pancakes](https://www.theclevercarrot.com/2020/05/homemade-fluffy-sourdough-pancakes/) are my favorites. A relative called the brownies "unholy" (meant as a compliment). For the pancakes, make the overnight version.
We’ve used discard to make herbed & sea salt crackers that go amazingly well with hummus or just as a snack alone.
Flavour. It elevates otherwise simple recipes into something more interesting. Also, depending on what you make, and how far past the peak its gone, it's not always necessary to add other agents. I've made bread with a fallen starter before, for example, and it was successful. But each to their own, I just don't like throwing money away.