Doug, in a production bakery there is seldom a need to discard starter because every day you are able to plan your starter development to meet the needs of the day, with just enough starter remaining to feed and prepare for the next day's bake. So, the short answer is there is no difference, as long as you keep the proportion of ingredients the same. The need to discard is more a home baker predicament because the starter must be fed regularly, even when you're not able to bake with it, and it's better to maintain a small amount of starter so that feedings are proportionally small, and the resulting discard is also relatively small. When preparing to bake a recipe that requires more starter, the home baker can then build the starter to a larger size, with enough remaining to feed and maintain. In the example you gave, the proportion of starter to flour and water is different than our liquid starter, which is equal parts starter : flour : water. With the larger proportion of starter to flour and water, you're going to get a very rapidly fermenting starter, which is not always ideal. I hope this helps. Barb

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