I've started making sourdough bread after a few year long pause. This time I tried using twice as much starter in my recipe and + adding the extra flour + water and let it sit over night. The next day I deduct the extra water + flour and bake as I normally would. I haven't found that anything is different in my bread + I didn't have to discard any. Is there a disadvantage to do this? I have found a wonderful recipe for cinnamon rolls, using sourdough but I haven't tried any other recipes for the discard. My family loves the sourdough bread so I don't think they will let me stop making it again..

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