Wow, I've always thought the whole point of a sourdough starter is that it ISN'T that fussy, and DOESN'T take a lot of maintenance. I keep mine in the fridge, only use it periodically, and I NEVER discard. I've been known to dump the whole starter into a bowl with 1c flour and 1c water, take out the amount called for in the recipe the next AM and re-store the rest. I pour in the liquid that sometimes weeps out of plain yogurt, and add 1/4-1/2c flour whenever it looks too thin. About once a year I feed w/whole wheat. Works fine.

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