Why do you discard all but 4 oz of starter every time you feed the starter? Is that you prevent you form having a huge bowl of starter, or is there a "bread science" reason? Yes, to prevent you from ending up with too much starter; but most of all, to concentrate the yeast/lactobacilli in a smaller amount of space, so it can grow more quickly - not as much competition for the available food. PJH

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