| Ingredient | Method |
| 200g dried discard starter | 1. Spread discard thin on parchment paper. 2. Let it air dry 12-24 hours. 3. Break it into small pieces. 4. Keep into air tight container/zip bag. 5. Rehydrating: add 10g dried starter and 20g water into a jar, stir and let the flakes soften. 6. Once softened, stir until mostly dissolved. 7. Add 20g bread flour and mix until no dry flour remains. 8. Cover and leave at room temperature for 24 hour or until it started to rise. 9. Fed it one more time: 20g flour and 20g water, stir and cover until it doubled and bubbly. 10. Once active, ready to bake. |
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