Any tips for determining what recipes will work well with an "unfed", straight-from-the-fridge starter (besides trial and error)? I like to use the 'discard' starter for baking on the days I feed mine. I've tried some of your recipes and I'm wondering what the difference is between those recipes and the ones using fed starters. Allison, a fed starter will give yeast-raised baked goods a better rise; more "oomph." A fed starter will also make somewhat lighter cakes, although there's less of a difference there. Obviously, it's necessary to use a good, strong, bubbling starter in recipes where it plays the main leavening role; not so necessary where there are other leaveners present. I'd go ahead and try an unfed starter in any recipe calling for starter EXCEPT for yeast breads without a significant amount of added yeast. Hope this helps - PJH

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