I've been baking sourdough for decades and first I've heard of drying starter - thanks for the great tip! One question, though - why must one discard all but 4 oz's during the revival process? If it's bubbly & healthy, what's the purpose - is it flavor, or?? Also, I bake/make starter exclusively 100% whole grain, and my favorite starter recipe contains milk - do you see any issues there? Maybe I'll just give it a shot and see what happens. Thanks again, and Happy Baking to All!

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