We'll try to explain the logic, Andrea. Every time you feed your sourdough starter, the very first step that should be taken is removing or "discarding" about a cup (or half) of your starter. This part of the starter becomes the excess or "discard," which can be used in other recipes. This step of discarding 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 don't take this step, you're limiting the growth and flavor that your starter could potentially reach. We know it seems counter-intuitive at first, but if you give it a try, we think you'll be pleasantly surprised at the beneficial results that come of it. We hope that helps! Kye@KAF

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