We appreciate your approach, Lena. However, "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. If you never discard half of the starter, the micro-organisms won't be able to fully flourish as they otherwise would. Think about keeping a goldfish in a container that was never cleaned; it wouldn't be very happy. When you discard some of the starter, you're getting rid of some of the metabolic waste from the micro-organisms, which allows those that remain to feed and grow more actively.

Discarding 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 on our website. Sourdough Pizza Crust and Classic Sourdough Pancakes are two well-loved favorites! Kye@KAF

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