Why are we making an extra 8 ounces of dough to remove and save for next breadbaking when we only need 2 oz to start this recipe? Doesn't that mean that even if we bake tomorrow, we're going to be discarding at least 6 oz of it immediately? I understand that there are complicated chemical things going on (and that I apparently don't understand them clearly ), but do they really require that much discard? I'm going to follow this recipe exactly until I've mastered it, but I have to admit it's tempting to think, "Why am I discarding 6 oz of the 8 oz stiff starter that I just put into the fridge yesterday?" I know this is an ongoing question that has been answered a gazillion times by bakers who are much more knowledgeable than I am, and I swear I have been trying really hard to understand. I understand the idea that if you don't discard regularly you'll soon have way too much, but wouldn't that be helped by saving LESS, then building it back up to the amount you need?

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