Hi Val, I understand your reluctance to discard perfectly good starter or bread dough, and you could certainly save less of the starter dough from this recipe, especially if you plan to mix your stiff starter again the next day. I put the level of saved dough at 8 ounces partly as a way of protecting the starter dough from cold refrigerator temperatures. While your starter won't die as result of refrigeration, the friendly bacteria that contribute flavor to your sourdough baking may be harmed by extended refrigeration. I believe the bulk and consistency of the stiff dough starter provides a little added protection from cold temperatures, although this is mostly based on my own experience rather than any documented scientific experimentation. I encourage you to discover the method of storing your starter that works best for you and your baking routine. Barb

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