I am confused about the need to throw away (or otherwise get rid of) starter. I bake bread every week, and after I've fed my starter (1 c flour, 1/2 c water), let it bubble, and taken a cup out for the bread, I just put it back in the fridge until it's needed again a week later. Why do I keep reading about throwing away (or using) all but 4 oz before feeding?

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