Thanks for confirmation of what I intuitively have been doing. I learned SD baking from Ken Forkish’s “Flour, Water, Salt, and Yeast.” His discards, however, are voluminous. I gradually cut back to building roughly what I needed for a recipe plus enough to put in the fridge for the next time, always maintaining a consistent flour-water ratio (he uses 80 percent hydration). My rebuilding follows your two-feeding method and works wonderfully, even one time when the starter was in the fridge untouched for a month. Thanks for your help over the years.

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