Hi LaVada, I'm sorry we weren't able to answer your question in a more timely fashion! If ever you're in need of more immediate assistance, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. You can call us at 855-371-BAKE (2253), and we're also available via CHAT. I think the confusion around discard on the third day may have to do with whether you're creating a starter from scratch or maintaining/reviving a starter that has been stored in the refrigerator. In any case, if you already have a developed starter, you normally do want to discard with each feeding. In recipes calling for "ripe" or "fed" starter you want to aim to add it to the recipe when it's at that peak of rising, or just starting to fall. Letting the starter sit out overnight on the counter is going to result in a starter that has likely collapsed and returned to the level it was right after feeding, although thinner in consistency. Starter that has fallen in this way won't provide the same rising ability and flavor as a ripe starter. A better plan would be to give your starter another feeding right before you go to bed, and then it should be ripe and ready to go the next morning. 

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