I bake bread about once a week, and store my starter culture in the fridge. I do warm up and feed my starter culture first; I keep about 1/2 cup (5 oz) on hand, take out about 1/4 cup (2.5 oz) and feed it with fresh flour and water to 100% hydration, then after about 5 hrs at room temp (~74 F) I use about 1/4 cup per dough mix (I make 2 small loaves with a total of 24 ounces of flour), while re-feeding the starter culture before putting it back into the fridge till the next week.
But I save the discarded starter in the fridge, and use it to make sourdough whole grain einkorn waffles for Sunday brunch (I hate to waste anything). I basically use Eric’s recipe, with soy milk and flaxseed instead of eggs (I’m vegan), because I like a recipe with no added oil.
And, I gave the recipe and some starter culture to the fruit vendor at our local farmers market, and she told me that she makes waffles about once a week, feeding the culture when she takes out about 1/4 cup and then putting it right back into the fridge. Sometimes, it sits in the fridge for a few weeks between waffle batches. She rarely bakes bread. But it works for her. And she said that her husband is very happy!
But these are wonderful experiments, and I like the data as well as the photos. Thank you so much for sharing; it can make our lives even easier. I think of sourdough bread as extremely flexible. Very handy if you live a busy life — which I confess I don’t, just a forgetful one.