I've always wanted to try sourdough, but I am also concerned about waste. I use stoneground organic flour for my breads, so I don't want to throw that away. (I'm in Canada, none of our stores sell KAF). The above posters mention this as well, but do I even have to take stuff out of it? I don't understand the importance of that step. Also, I LOVE this blog! I bake a lot of bread (mostly with the 5-minutes-a-day method, and the KAF whole wheat sandwich bread). Hi Pam - you don't have to throw any away, no. It just helps keep it fresh, and keeps it from becoming too voluminous. Because if you feed it (prior to using some in a recipe), then take some out to use in a recipe, then feed it again before putting it back in the fridge, you're adding a cup of starter each time you bake - which will soon fill up your container. You might try feeding it, taking a cup out to use in your recipe, then NOT feeding it before refrigerating again - see how it does. AND - thanks for your very kind comments. PJH

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