How can I reduce the sugar in my sourdough starter?
Traditional sourdough starter is nothing but flour and water, and you sit back and let the yeast and bacteria do their thing, and you feed it to keep it going. So in theory, you might be able to eliminate the sugar and milk and get back to a traditional starter. But, it depend on what sort of little beasties you’ve got growing in there. You may be growing somethiing that requires the sugar or milk or both. If you want to try to transform your current starter, just take a small amount — a teaspoon is enough — and put it into a separate containter. Start feeding it with flour and water, doubling the amount each feeding (or tossing out or using half of it each time while feeding the same amount. So you’d add a teaspoon each of flour and water the first time, two each the second time, four each the third, eight each the fourth. When it gets to a volume that’s useful for you, then you can start tossing out half (or using however much you need) to keep the volume under control. How often y
