I am so looking forward to making this cake! I just read through all of the comments and think I'm beginning to understand fed vs. unfed starter. I just received some existing starter a week ago, and I have some recently fed starter on my counter. I am having a hard time throwing away the discard, so I've been stockpiling it in the fridge (and I have a bunch even though I've already made crackers, English muffins, and pancakes!) So, can I use this refrigerated discard in the cake if I let it ripen for 2-3 hours? Is refrigerating the discard even a legit thing to do? I just can't bear to truly discard it down the sink! Yes on all counts - you actually don't even need to let it ripen, as it's there to provide flour, water, and acidity to get the chemical leavening to kick in, all of which are present in its unripened state. PJH

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