Sourdough Starter: Day 3

Working from home during the quarantine has also allowed me to entertain the idea of making breads that I never would have thought to make. It seems like bread-making is super trendy right now, and with little prospect of buying yeast, I jumped on the sourdough wagon and began feeding my own starter a few days ago. I used sprouted wheat flour to start, and it was already bubbling throughout at the 24 hour mark.
Link: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe)

I read a post or two on the guilt involved in discarding so much flour throughout this process. So I am interested to see if I will be able to use the sourdough discard for anything useful. I have seen sourdough pizza, crackers and all sorts of things, but it is harder to find recipes that use the early discard that is not fully matured. What I was making before is a lot of breakfast breads or tea cakes (whatever you want to call them), and I figure the first few discards will be perfect for those types of recipes, that mostly don't need yeast anyways. Plus, the first few discards will be a lot more of the sprouted wheat flour than future discards, which will be more all-purpose flour.
Link: https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe

I think 5-7 days is the minimum amount of time to get things started, but maybe the new discard will be easier to incorporate into something like pizza crust?
Link: https://www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes

Then once I get going, I hope to make sourdough baguettes and loaves galore! I can only hope that I will have lots of delicious baked goods for contact-less delivery to my favorite neighborhood friends.
Link: https://www.kingarthurflour.com/recipes/sourdough-baguettes-recipe

I will report back on my favorite recipes!


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