Do I have to discard starter before feeding? This is a common question among bread bakers and those who enjoy making their own fermented dough. The answer to this question depends on various factors, including the type of starter, the desired outcome, and the frequency of feeding. In this article, we will explore the reasons behind discarding starter and when it is necessary to do so.
Starter, also known as leaven, is a mixture of flour and water that contains wild yeast and bacteria. It is used to create a fermentation process, which is essential for making bread and other baked goods. The starter is fed regularly with flour and water to maintain its vitality and ensure it has enough food for the yeast and bacteria to thrive.
One of the primary reasons for discarding starter before feeding is to prevent overpopulation of yeast and bacteria. If the starter is not discarded, it can become too strong, leading to a sour taste and an aggressive fermentation process. This can make it difficult to control the rising of the dough and may result in an undesirable texture and flavor.
Another reason to discard starter is to maintain the desired balance of yeast and bacteria. A healthy starter should have a balanced population of both wild yeast and bacteria, which contribute to the flavor and texture of the final product. If the starter is not discarded, the population of one type of microorganism may become too dominant, affecting the overall quality of the dough.
The frequency of feeding also plays a role in determining whether or not to discard starter. If you feed your starter frequently, such as every day, you may not need to discard it each time. However, if you feed it less often, such as once a week, it is generally recommended to discard a portion of the starter before feeding it new flour and water.
To discard starter, you can simply remove a portion of it and discard it. The amount you discard can vary depending on the size of your starter and how much you need for your recipe. For example, if you have a 100-gram starter and need 50 grams for your recipe, you would discard the remaining 50 grams.
After discarding the starter, you can then add the required amount of flour and water to the remaining starter to feed it. It is essential to maintain the correct ratio of flour to water to ensure the starter remains healthy and active.
In conclusion, whether or not you have to discard starter before feeding depends on various factors, including the type of starter, the desired outcome, and the frequency of feeding. Discarding starter helps maintain a balanced population of yeast and bacteria, prevents overpopulation, and ensures the starter remains healthy and active. By understanding the reasons behind discarding starter, you can create the perfect bread and baked goods for your taste buds.
