There seems to be this whole cult like thing about sourdough starters. I began experimenting about 3 months ago. Boy oh boy did I waste a lot of flour and I had jars everywhere. I just couldn’t imagine any pioneer woman putting that much time, chemistry and wasted product into this effort.
Came across this. Sourdough Starter Recipe
Long winded but about half way down the page is the solution to my SD starter. I am keeping two or three small ball jars with the ‘scrapings’ as described. When I want to bake I wake up Fluffy II ( fluffy one succumbed to bad parenting and care) by adding 50 g flour /50 g water. And wait for it to do it’s thing. Then transfer the majority of that product to a large ball jar and add the amount of 50/50 mixture I’ll need for the baking.
Put the scrapings jar back in fridge.
It leaves little to no waste. Only small jars and only a few stored in the back of the lower fridge shelf. I’m using almost a 100% rye levain but keep both a white and rye starter around. Sometimes I make the levain from a mixture of white and rye flour.
My first - and so far only - attempt to integrate spelt flour was a gooey, goopy mess. But I plan to give it another shot. Just have to change the water ration for the spelt portion - reduce by 25%.