For those who practice sour dough husbandry
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New on the market... an automatic sour dough feeder.
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Very clever!
How does it deal with the discard?
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This is crazy. It’s not that complicated. I bake with my starter every week or two or three. I rarely if ever use fed starter, it’s usually totally flat, and I feed it after I’ve mixed up the dough and stick it back in the fridge. So it gets fed every week or two ( I almost never feed it if I’m not baking something). I never discard. I make mostly pizza dough and sandwich loaves in a loaf pan, and bagels and sweet rolls.. The bagels and sweet rolls go overnight, but the pizza and bread get baked the same day. I don’t weigh, and I loosely measure, sometimes I add a lot of starter to the mixture if I need to use some up. I add water, then flour until the dough feels right. I used a stand mixture and don’t do stretch and folds. It always works.
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