Heard a young baker at the counter say 'sourdough starter is just fermented waste'

I wanted to say something but kept my mouth shut because I used to think the same thing when I first started 12 years ago. How long did it take you to realize your own old ingredients or methods were actually worth keeping around?

2 comments

2 Comments

the_jenny1mo ago

Twelve years in and still learning, right? I remember tossing out a batch of whey from making ricotta because I thought it was just cloudy water, then a friend asked to take it home for bread. Now I brine chicken in it and add it to smoothies. What's the one thing you held onto that turned out to be way more useful than you expected?

casey161mo ago

Nah, most kitchen scraps are overrated. @the_jenny I just compost everything.