Would it be crazy to just keep the starter multiplying until there is enough to make bread, and then just baking it, instead of discarding twice a day? Keeping a little starter in reserve of course. If I begin the starter with 1/16th of a tsp and double it from there, then by the time it's been doubled for about 13 days, it's about 11 cups, which it's just the right size for a couple loaves, right? I hope this isn't a stupid question. I've been boiling/baking bagels with 7-day starter for a few months so that is the level I am at in learning.

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