Diane, sourdough is very forgiving, and also very flexible. It's best to have 4 ounces to feed at all times. Personally, when I want to bake something with my starter, I take it out of the fridge, and remove all but 4 ounces; what I remove is "discard," and I can either truly discard it, or use it for waffles, cake, or something else. I feed the remaining 4 ounces with 4 ounces of flour and 4 ounces of water; let it become bubbly for 8 hours, or however long it takes; then remove the 8 ounces (maximum) I'll use in the recipe, and feed the remaining 4 ounces, letting it become bubbly before putting it back in the fridge. That's the cycle. Can you NOT feed the remaining 4 ounces of starter before putting it back in the fridge? Sure. But then you won't have any discard to work with next time you bake; and more important, I think a starter fed before putting it to bed in the fridge will be a healthier, happier starter. I mean, who ever puts their kids to bed hungry, right? :) PJH

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