I’m waiting to see how long it is before we can buy sourdough starter or discard in the store!! 
Popovers are a regular at our house. For a while I had a dream of opening a breakfast/lunch place in the neighborhood serving baked goods, soup, that kind of thing. I was going to call it “Popovers”!!!
I have a good savory popover recipe that is sinful…
It looks to me as if you are making sourdough flatbread in your skillet. If so, do you have a recipe for that which you could share? Thanks!
That’s just regular naan in the skillet. Here’s the recipe I use:
ETA: I realize this is a yeast bread, not a “quick” bread, though there is only a single one-hour rise. Also, I use my stand mixer, no hand kneading in step one.
You can buy sourdough starter from King Arthur. Discard is a by-product of feeding your starter and, like fresh starter, is a live, active culture that requires feeding/maintenance and can’t be frozen, so it isn’t something likely to appear in supermarkets (unless in a dried version). The quickest way to get in the game is to find a friend who’ll share their starter and some of their discard with you. In my community, word spreads, and I’ve happily shared mine with several neighbors.
I have a crock with a healthy amount of discard at all times. I plan to make waffles with it this Sunday morning for our son and new DIL who arrive on Friday (my Christmas).
Active starter (jar) vs. discard (crock):
I have never tried to “keep” sourdough starter - but I have interest. Just no know how. I should just bite the bullet and get the KA starter.
I don’t have any friends that I know of who have it to share!
Well boo on your friends, but I think you’d have fun getting started with starter. And there is a community here to support you as you go. Maybe you should start a thread… 
Thank you!
You could also try this: Best Honey Sourdough Starter Recipe - How To Make Honey Sourdough Starter. A disclaimer: I haven’t tried this because I have a sourdough starter that I have been feeding for a couple of years, so no need for me to try something new. But it looks interesting, so I might give it a go sometime.
I think I know myself and my time well enough to know I’m better off to start with something like the King Arthur starter which will probably be more tried and true!
But maybe this is an intermediate step. 
The difference is that starting from scratch takes patience as depending on flours, temps, and spores in the are where you live, cultivating an active, vigorous starter can take up to two weeks. Starting from a live culture, like King Arthur, is quicker but will still take a bit of feeding and time. A while back on the Baking Bread thread, @dietz199 shared this link to a starter process that does not waste as much flour as the more traditional methods. I used this method at the cabin, and it worked very well.
Sorry for the digression. Back to quick breads!
Sorry another off topic post. When I started my started from scratch I found this helpful.
Her sourdough bread recipe is also easy for beginners.
Officially opening up the thread to ALL bread recipes/ideas!
So question. What size container will I need to keep a starter going - does it live in the refrigerator or on a counter? (maybe depends on house temperature?) How soon can I use starter to make something if I order like the KA starter?
Keep all bread-ish ideas going here! Gonna be a cold weekend - gluten free recipes also appreciated!
This is my go to French bread recipe: Baking the Perfect Loaf of French Bread • Steamy Kitchen Recipes Giveaways
I keep my starter in a quart Ball/Mason jar with a screw-top lid (that I keep a bit loose); I keep it in the refrigerator.
I try to use it every week to make a loaf of bread, along with other things – pizza dough, flatbread, etc.
If you keep your starter on the counter, you will need to feed it quite frequently. Keeping it in the refrigerator slows it down so you only need to feed it every week to ten days. Once a week is a good rule of thumb. Mature starter can go longer without feeding, but you may start to see a dark liquid form on top. This is “liquor” and should just be stirred back in before feeding.
If you buy KA starter, it will arrive as a small amount in a jar that you will use as a base to grow to a sufficient volume to bake with. Even beginning with a bit of fresh starter will take a few days and will, again, depend on the flour, water, and air where you live as to how quickly it “catches.”
I edited my post upthread to show my active starter jar compared to my discard crock. Any wide jar that will hold at least two cups will work fine. Most prefer glass or transparent plastic so you can easily see that all the new flour has been stirred in and so you can visually measure the rise.
ETA: I got that fancy jar for Christmas. Totally not necessary, any large clear jar will do.
Thank you! You guys are THE BEST!!!
FWIW, when I took a webinar on sourdough, the instructor stated that he always used bottled or filtered water to mix with the sourdough starter; this eliminated most impurities that might affect the rise of the sourdough.
Years ago this went around my neighborhood and I have to say it was very tasty - anyone try this?
We did that about 20 years ago! It was good and fun to share.
@abasket this is a great thread. We eat low carb for the most part, but the kids don’t and we enjoy the occasional splurge. Wonderful ideas here. I may have to get a starter started … I haven’t kept sourdough starter in several years but I’m inspired.
I started mine from scratch and it took much longer than expected to take off. It also used a lot of flour to start. I don’t make bread regularly and I don’t feed my starter weekly. When I want to make bread I feed and place it in an oven cracked open with no heat. It comes back to life. Isually feed a mix of regular flour and rye. I use a scale to measure flour and water. I usually buy King Arthur, Bobs Red Mill or Central Milling Co flour.
