Before COVID-19 I traveled extensively for my job and wasn’t in a position to feed my starter every day. I came across #BakeWithJack and started watching his videos on bread making. Episode 71: SOURDOUGH – The Scrapings Method, No Waste, No Discard describe a method that I’ve been using (modified) since.
The method involves leaving a remnant of starter in the fridge and feeding it the night before you want to bake. His method leave as little as 25g of starter in the pot. If he needs 150g of starter for his recipe the next day he simply adds a 1:1 ratio of water and flour to the pot (e.g. 75g of water and 75g of flour for 150g total needed for the recipe).
I do a similar thing. Where I differ is that I tend to have a little more in my jar and do discard some each time.
My method is to take my jar out of the fridge and add a 1:2:2 mixture into my new jar. That is, 50g of starter, 100g of filtered water and 100g of my 50/50 starter feeder. I then cover this with a moist paper towel and let sit overnight. NOTE: In a previous post I mentioned that I keep a jar of 50% Whole Wheat flour and 50% Bread flour mixed that I use to feed my starter.)
The next day I will take about 100g of this “happy” starter and use it to make my levain. Normally I’m baking about two loaves on the weekend. I need 500g of levain for that recipe and build it using a 1:2:2 ratio (e.g. 100g of the starter plus 200ml/g water and 200g of bread flour used in the recipe).
My starter is now 3+ years old and gives me consistent results. Hope this helps! If you’ve a different method I’d be happy to hear what you’re doing! Send me a comment!