I mean, after all, it's just flour and water, right? It may be bubbling a bit, or it might just be sitting there being sad and unresponsive. But it's just flour and water with not enough wild yeast to give your bread a rise. Because if it was active, you'd be using it for real sourdough bread, right?
Lately I've been experimenting with sourdough cultures, trying to find the ultimate method for growing a culture with the least amount of fuss and the least amount of waste. But that experimenting has resulted in a lot of excess starter that's not quite ready to work on its own. There's no way I'm going to throw away food that I can find a use for, even if it's just flour.
Unfortunately, my recipe for using that leftover starter it is less than precise. It has to be that way, though, because there's no way to predict how much starter you'll have to dispose of, or how wet that starter might be.
But here's what I did: