I tried to find an answer before asking but my searches just gave me more recipes. I'm wondering why you have to discard so much of the starter as you feed it and it grows? Why not use what would be thrown out for a second starter? Or would that be too much? All this effort and time for something so delicious, I guess this is why a good (though small) loaf of sourdough bread at the local grocery store costs over $5 (!!).

The discard is to keep the ph of the starter in balance. you may use the discard to begin a second starter, or gift a baking friend, or use it for sourdough pancakes: Recipe here. Frank@KAF

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