We like your happy go-lucky approach to sourdough--it should be something that makes us enjoy life and all the delicious parts of it more, not a cause of incessant worry! While we agree that sourdough starters are usually more resilient than many think, (I often find myself saying on the hotline, "Don't loose sleep over your sourdough! It will be just fine in the morning,") we've found that starting the feeding process by discarding some of the starter is key. Perhaps you bake with your starter often enough that you are removing enough of the culture regularly that this step isn't needed, but for those who are feeding about once a week, the discard is highly recommended. Without removing some of the starter, it can easily become too acidic of an environment for any of the live cultures to survive. Happy sourdough baking! Kye@KAF

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