A no discard sourdough starter method using a 1:4:4 ratio that eliminates waste while keeping your starter fridge-friendly and ready to bake anytime.

Scale

10g sourdough starter

40g water (room temperature)

40g flour (AP, whole wheat, or rye)

1. Remove 10g of starter from fridge.

2. Feed it with 40g water and 40g flour (1:4:4 ratio).

3. Mix well and let sit at room temperature 8–12 hours.

4. When bubbly and doubled, use in your recipe.

5. Refresh remaining starter with a small feeding (1:1:1).

6. Let sit 30 minutes and return to fridge.

You can scale this method depending on how much starter you need.

Whole wheat or rye speeds up fermentation.

Mark the jar with a rubber band to track rise.

Keywords: no discard sourdough starter, 1:4:4 sourdough method, fridge sourdough starter, zero waste starter, sourdough routine