This is a wonderful compilation of answers to so many bakers! But poor me; after reading almost all of 2012 and skimming through the latest years I am left with another simple question. Is the difference between a "fed" starter and a "discard" (also called unfed starter?) just the time difference from when you add the feeding of new flour and water vs when it is ready to take off the next discard and re-feed? Is that even an understandable question? I mean the definitions of the terms, not the chemical difference at the two points in time. I am just a little fuzzy on the terms "fed" vs "unfed" vs "discard" as it pertains to the newly fed starter and the timing of the feeding. So far everything tastes great, however.

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