Wow! I've been reading some of the posts. Sometimes I think too much information makes baking more difficult. 1. I put my starter in a Tupperware Lettuce Crisper with the lid on securely in the refrigerator. I have been doing this ever since I received my starter from a friend (1 1/2 years). I now read one is not suppose to put a lid on tightly. Oh well. 2. I don't discard my starter. I see it as wasteful and can't bring myself to do it. I use a scale and measure 4 oz. distilled water and 4 oz. KA APF. Stir it in loosely and leave it on my kitchen counter with the lid ajar until it has lots of bubbles. I read now you are to discard starter to get the "correct" Ph etc. I never have trouble using my starter with this feeding. My bread raises very quickly and tastes delicious. Often, I feed my starter twice in two days because I like to have lots of starter to use however I choose. I'm always fearful of not having enough when I want to bake something.. 3. I was away from home for six weeks last summer due to family illness. When I came home, I was afraid my starter would be a goner. I poured off the brown acidic liquid, fed it several times, and it was just fine. So, bakers, don't panic if you haven't fed your starter as often as one time a week. I hardly ever feed my starter every week. My starter is very happy. So, sometimes I think we over worry about starter and probably other subjects in our lives. I just wanted to share this with the bakers, Using a starter is pretty easy. Don't worry over it too much. It's alive and doesn't die easily. Enjoy your starter and the lovely baked products it produces.

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