I agree. I don’t throw anything away. I’ve neglected sourdough starter for months before successfully reviving it. I pour off the liquid on top and reserve it for pancake batter, then add one part flour and two parts warm, filtered water and a teaspoon of sugar and mix. I let it sit on the counter overnight, then dump it into the pan of my bread baker. For approximately 2 cups of starter I add 3 cups of flour: one each of bread, all-purpose, and whole wheat. A teaspoon of salt and sugar and a tablespoon of oil. I set the machine to bread only and let it rip. If I’m awake, I’ll check it after 4 hours. If the dough has doubled in volume, I set the machine to bake and let it go. Last night I mixed the dough then went to bed. In the morning, the dough was overflowing the pan, so I removed it and scraped the excess off the sides. I cooked it in the microwave for breakfast, then set the remainder in the pan to bake. Perfect whole wheat bread! I recycle what’s left in my sourdough container by adding a cup of filtered water and a cup of oil and a teaspoon of sugar and let it sit until it’s bubbly and foamy, then I stick it back in the fridge.

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