Ah, the case of the sourdough starter that took over the kitchen! Sarah, it's necessary to remove the extra starter to keep the ratio of starter to water and flour consistent. Your starter now has a higher percentage of starter, which will throw it out of balance. You could save all your "discarded" starter in a pot in your refrigerator marked "unfed" and use it for recipes that call for this. At the end of the week I would recommend discarding the unfed starter and beginning again. After all, you'll always have more coming along. I would cover your starter tightly in the refrigerator, but leave room for expansion. Barb@KAF

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