Yes, Amy. "Discarding," or dividing the starter and getting rid of half is key to growing a successful sourdough starter. It helps keep the balance of the pH within a healthy level so that wild yeast and bacteria can thrive. It doesn't have to be a wasteful step, either. You can give away the discard to a friend to start their own culture, or you can use it in recipes like these. We hope that helps explain, and good luck! Kye@KAF

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