I love to keep my starter small. My regular recipe calls for 200g of starter. I bake a couple times a week sometimes more often. I take out of fridge, feed to revive then use almost all of it in each batch of dough( Martha's variation of tartine bread). Then I feed again and back into the fridge till next time. My prebake reviving feed brings it just above 200 grams again, enough for my recipe and a bit left to keep the starter going. I hope that's clear. Thanks KAF for confirming my instincts about wasting starter.

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