How to Make A Sourdough Starter With ZERO WASTE - NO DISCARD, NO WEIGHING

I'll show you how to make a sourdough starter from scratch with zero waste - no discard and no weighing. It might be controversial and I can’t promise you’ll see the same results but I wanted to share my personal experience of making a sourdough starter from scratch. It completely surprised me that I could make dough on day 3 of my starter journey that would turn into delicious bread! It was easy, fast, and there was no discard, no weighing, and no fancy equipment. I know my method is a bit unconventional and would love your feedback in the comments. I’m curious if any of you had similar or completely different experiences!

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[ppw]

This, I can do! My Pea brain can handle this. No discard and no weighing. I’ve watched countless videos n even took notes.

[DebWhitworth]

I will give this a try! Sourdough starter intimidates me but your method/recipe does not. Here we go!

[jacquelinecroasdale]

I started out using only unbleached flour, by day seven and after discarding as per instruction by other bread makers, I was about it give up. My start barely had bubbles. They said it was probably a cd kitchen, then I heard about dark rye flour. What a huge difference it made adding half unbleached all purpose flour and half dark rye flour. Now my starter, her name is Bonny, is doing great.

[ej]

This is what I was looking for. A simple recipe without all the waste.

[joshperry]

Well I finally tried this! After 5 days it doubled in size after 24 hours so I tried to make a loaf! I proofed it overnight but it's kind of cold in my kitchen. I didn't get much oven spring, but the loaf was crusty and delicious! I can't wait for next weekend I'll try again

[flowersnpearls]

Hi Rosie! Rather than discard a beautiful smelling 3 week old starter, I mixed 1 cup of the unfed starter, 2 cups of outdated self rising flour, about 1 tsp of salt, and some water to make a “reasonable looking”not-too-sticky dough. I patted it out on parchment paper in a rectangular shape about 3/4” thick. I placed the dough and parchment paper on a baking stone in a cold oven, set the temp at 425, and closed the oven door. I don’t even remember how long I baked it, except that I pulled it out when the dough reached a temperature of 210 degrees on my digital thermometer. It looked like a giant rectangular biscuit which I cut into bread sticks. The interior was coarse but moist and airy; the texture soft and slightly chewy; the flavor tangy and delicious. Sometimes it’s okay to be wreckless😅.

[hansenmarc]

I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤

[MrsKrikit]

I recently tried a sourdough starter with a more rigid method with lots of rules. Nothing much was happening with it after a week and then I accidentally killed it. All the different rules and methods are stressing me out so I’m trying your no rules method! Really hoping it works this time!

[bobvance]

I dont usually comment but really liked your video. And surprisingly I used almost the exact same method recently - no measuring, no discard, etc and got great results in three days. One tip made a huge difference - putting it in the oven with the light on for a few hours really got it going fast. Thank you!

[Julie-kbmo]

😮Oh my gosh !!
I have to try this !!
The thought of discarding has steered me away from sourdough,
which my family L🥖VES.
I've been making various breads that they enjoy in the last year and a half,
but there's nothing like sourdough.
Thank Y🍞U for sharing this. 😊

[brandyheckenkamp]

Thank you so much for posting this video! I've made sourdough in the past and loved it, but always hated dealing with the discard. I was always trying to find something to make with it instead of throwing it out and it just got to be too much. Just started a new batch with my 9 year old daughter and we are seeing bubbles on day 3! She calls it her pet and has fondly named him "Mr. Yeast" 😂

[jiggabytes]

I tried this no discard way and by day 6 it started to rise! I'm so happy I found this video because it was easy to understand and I'm kind of loosey goosey with stuff and don't measure 100% exactly. I also don't have and don't want to buy a scale. I used all purpose flour as well. I wasted 3 lbs the first time I did it but this totally worked for me :D

[renayhogan]

I love the idea that you don’t throw anything away I’m gonna try this I don’t wanna throw anything away either thank you so much for sharing

[EmorettaRobinson]

Thank you for making this video. I'm someone that used to be very intimidated about making sourdough bread. I've watched several videos of people making some very beautiful looking loaves of bread. Yours looked great.

[joanjasper]

Well is is without a doubt the best sour dough starter recipe I tried, in 2 days my starter has doubled, I going to make your rye bread tomorrow if it floats. Thank u so much.

[planecrazyish]

Well done for doing it your way 👍 magnificent results 👏👏👏👏👏

[danielf_swe]

Very interesting! I love when old truths gets crushed! ❤ I will try this myself!

[marcb]

I made a starter on Mar 26 using a method much like you except on day 4 I started doing some discarding and feeding because I'm not getting much rise. On day 7 I tried your easy recipe. I didn't get much, if any rise overnight but the oven spring gave a decent enough loaf. I fed the starter, tossed it in the fridge, and will try again next week.

[nicki]

I love this recipe! thanks for debunking this myth that you need to discard. I do not discard and I get incredible sourdough and have for years. It really went against my grain to discard and frankly we just don't eat that amount of bread, pancakes or other grain products to compensate for the using the discard approach. I will subscribe immediately! I also shared your channel with my cousin in the UK who is joining the sourdough club after tasting mine this past week! LOL!

[janetblickle]

I am brand new to sourdough starter. I am doing your method.