I learned sourdough from my grandfather who never "discarded" any of his starter. (Maybe because of his depression-era experiences.) He (and I) always keep 1 cup of starter. If the recipe calls for 2 cups of sourdough, I add my cup of starter to 1 cup water and 1 cup of flour. I let it grow (usually overnight at about 75 degrees) and then take 1 cup of the sourdough which goes into the fridge until needed again for Sunday hotcakes or whatever else in the meantime. I don't understand why you'd waste any. Comments?

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