I had a starter years ago that I made according to a recipe in the Tassajara Bread Book; every time I used some starter, I replenished the stored portion (that from which the 1/2-1 cup came from), but your instructions say to discard. I don't understand why both of these methods are so different. Why not replenish, and why discard? I finally stopped baking sourdough on a regular basis and threw my starter away. If I'd known I could revive it or dry it, I might have tried that. Alas. I may try to grow another and use this drying method if I don't use it often. Or just buy from my favorite bakery, which uses KA flour!

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