I've had some KAF starter for about 10 years. My routine has always been a bit different. I take it out the night before, remove 1 cup, and feed THAT, rather than throwing it away. The rest goes back in the frig. Next day, I measure out the amount of the newly replenished starter needed and add the rest back into the crock. Sometimes there is a little too much, which I regretfully discard. The crock goes back into the frig without warming up. I've always kid of wondered if the starter would keep going without periodic warming, but it seems to be fine so far. This procedure is found in 'Adventures in Sourdough Cooking and Baking' by Charlie D. Wilford. Sourdough, like all yeast doughs, is a living thing with its own personality. And very flexible, as you can attest... - PJH

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