Hi Caitlin, I'm sorry I wasn't able to respond to your question in a more timely fashion! I was away for a few weeks. If ever you're in need of more immediate assistance, please don't hesitate to call our Baker's Hotline at 855-371-2253. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. Our sourdough starter method does call for discarding all but 4 ounces of starter each time you do a feeding, but there are lots of ways to get a sourdough starter going, and you certainly haven't ruined your starter by not discarding for the first few days. In some ways this can be beneficial because it will increase the acidity of your starter, which can help the wild yeast kick in. The thinner consistency of your starter is a sign of the acidity, as this tends to break down the gluten structure. However, once your starter begins to rise predictably you're likely going to want to increase your feedings to twice a day and begin discarding a consistent amount of starter with each feeding, so the components in your starter remain in balance. I hope this helps! Let us know how it goes. 

Barb

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