We rarely bake bread but we do have lots of batters and every weekend we have waffles. Really. Maple is a good group here.
I keep my starter at 100% hydration and usually starting Monday or Tuesday begin gathering discard everyday into the silicone container I use for batter. I also add raw amaranth seeds, thickly rolled oats and various grains to mix it up sometimes, souring them during the week with using the discard. Don’t be afraid to add small whole grains like quinoa, amaranths, millet, teff, poppy, whatever. They give it a delicious crunch! By Friday I’ve got a very sour batch of too-thick batter. That’s when I make it waffle ready by adding vanilla or other flavors, spices if a please, some salt, a bit of yeast and enough water or plant milk to make it thin enough to pour. Over the weekend I usually rest my starter in the fridge and start over next week. If we need to add to the batter I just add another discard and mix it in. Super easy and flexible.
Of course you can always use your discard whenever to make crackers or quickly waffle a corn bread or anything like that really. It comes in handy and is easy to just keep alive cold when not in use. You can even use some of the discard to add to your compost tea (that you make outdoors!) in summer.
If you have a fridge you don’t have to worry about missing a week or two of feeding. It’s much easier than I thought it would be and wish I had tried it decades ago.. but I’ve been using my starter I began, like many people, during plague quarantine. I’ve even taken it on our moves across three different states now.
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