The "Scrapings" Method: Zero Waste Maintenance

Standard sourdough maintenance protocols are inherently wasteful. The classic "1:1:1" feeding ratio—where you discard half your starter to feed the rest—is a relic of a time when flour was cheap and understanding of microbiology was poor. Over the course of a year, a conscientious home baker following these rules will throw away kilograms of high-quality grain.