On bread discussion boards where people talk about their sourdough starters, invariably you will see posts written by people who are concerned about the amount of flour or old starter they end up tossing away, especially during the creating-the-starter phase. There seems to be much fretting and worrying that so much product is simply going to waste.
In this post, I’d like to address a few ideas concerning waste in the starter which, hopefully, will spark some discussion and help resolve some of the concern.
