How long does a starter stay 'fed'? The recipes call for fed starter, but what do you call fed starter? If I fed last week and didn't use it, is this still called fed? Or is it only 'fed' when it's doubled in size? I too sometimes think I am wasting it when I toss out half. What makes the part I toss out un fed? Just a little clarification. Also, I always think sourdough bread should be denser than how mine comes out. Is this a myth of sorts? Thank you.

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