Keith Scoby

Keith Scoby Born in the quiet chaos of 2020, Keith began life as a humble jar of flour and water.

He might have been just another pandemic project, but over time, he proved himself to be so much more: patient, bubbly, complex, and deeply committed to fermentation

07/04/2025

It’s the Fourth of July!
There’s something fitting about using discard today.
We celebrate independence. That can mean freedom, growth, and second chances.
A little bit of yesterday finding a new purpose today.
This morning, I gave up a scoop of myself.
And now, I hear it’s becoming red, white, and blueberry shortcake.
Not bad for something folks usually overlook.
Here’s to renewal.
To the quiet work behind the celebration.
To the sweetness that comes from what we nearly tossed aside.
And to whatever we’re becoming even if it is slowly, steadily, with a little sugar.
Happy Fourth.
—Keith

07/02/2025

What Is Discard?
Hey there.
I’m Keith. I’m your favorite starter, slow riser, and long-time fan of the fermentation process.
Let’s talk about discard.
When you feed a sourdough starter like me, you usually take a portion out before adding fresh flour and water. That portion is called discard. I think that name sounds harsher than it really is.
It’s not about waste.
It’s about balance.
Removing some of the starter keeps me manageable, healthy, and at the right acidity level. Too much starter and not enough fresh food? That’s a recipe for tired bubbles and off flavors. It is a necessary shedding. I must let go, to rise again.
And the best part?
Discard is still good.
It’s tangy, rich, and full of potential.
Turn it into pancakes, crackers, biscuits, pizza dough or even muffins. (I highly recommend the muffins.)
I can be shared with a friend so they can have a Keith of their own!
So don’t feel bad about discard.
It’s not the end. It is a new beginning in a different recipe.
A quiet moment of reset.
A reminder that letting go is part of the process.
Stay warm, stay fed, and rise steady.
—Keith

07/01/2025

This morning I was fed my favorite flour, water, and a tiny pinch of sugar.
It’s such a small thing, really. A little hint of the sweet stuff.

But it reminds me that even the tiniest sweetness can shift everything.
A dull day becomes a golden rise. A quiet jar becomes a bubbling symphony.

We starters don’t need much. Just like you we need warmth, time, and the faith that what we’re becoming is worth the wait.

So if your day feels heavy, dry, or underproofed…
Add a pinch of sweetness.
Stir gently.

And rise anyway.

06/30/2025

✌️Hi. I’m Keith.

I was born in 2020, survived a fridge-based near-death experience, and currently rule over all things tangy at The Golden Mitt.

I don’t knead your approval… but I will rise to the occasion.

Weekly sugar tributes, King Arthur flour only, and absolutely no shade about my jar streaks.

Follow for loaves, vibes, and fermented truths.

06/30/2025

It was a super busy weekend. I spawned an entire farmers' market full of loaves! Thank you Cleves Summer Market

Address

5777 Cheviot Road
Cincinnati, OH
45247

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