Hi all, super sourdough newbie here—I’m right on the verge of starting my quarantine starter, but something that’s been stopping me is the discarding process, because flour is hard to come by and waste, etc. I’ve been looking for and finding some super yummy looking recipes to make with the discard, so that’s making me feel a lot better, but my question is this: can I start using the discard right away, or do I need to wait until the starter is ready to actually bake bread on its own? Thank you for any advice!! via /r/Sourdough https://ift.tt/2KkvVsv
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