Thanks for this article. I'm a relatively new sourdough baker, but a long time biologist. I've been thinking about this issue for a while and really don't understand the insistence discard. The object is to add nutrient and maintain pH. That can be done by simply doubling total volume each feeding. For example: start with 60g and add 30 flour/ 30 water. Next feeding you will have 120g so you double by adding 60 flour and 60 water. Next feeding you'll start with 240 and add a total of 240. It's another way to build. The discard only becomes important if you need to limit the amount of reserve because doubling every time quickly becomes a huge quantity. The discard, in my mind, has nothing to do with the biology of the culture and everything to do with managing the amount of reserve.

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