I've had a great starter going for about 7 months and have made many beautiful loaves, about once a week. I'm so proud everytime I see it bubbling up then when I see those beautiful yummy loaves of bread! I never throw any of my starter away. I just put the unused back in the fridge, take it out and activate it a few days before I'm ready to use it. There's always about a 1/4 cup left. I've read everything I can about sourdough but I still just don't understand the concept of throwing it out. Can you explain what I'm missing?

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