At a time when food waste is a serious issue, I am horrified by advice to discard sourdough starter and cannot see the point anyway. I am glad to see you suggest things to do with excess. I use my grandmother's German technique and there is nothing there about discarding anything. I make a sponge to start the baking process off, and then save a few tablespoonfuls of the sponge for the next time. It rises very well and keeps well in the fridge when I don't need to use it, and there is NO WASTE! Someone worked very hard to make that flour that you might throw away.

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