I have been maintaining a smaller starter (4 ounces) and no discard for almost 2 years. Evening before baking I add 2 ounces of flour and 3 ounces of water to my 4 ounces of starter. In the morning I add 4 ounces flour and 6 ounces of water. I change up the flour, sometimes rye, sometimes whole wheat, and some white. I take out 4 ounces and put back in fridge after the fed starter is bubbly. Then I bake some bread. Today I made the Chewy Sourdough Rolls and they turned out great (Actually I "one and a half-ed" the recipe ... approx. 4 cups flour total to 15 ounces of fed starter). Note that I am at 7600 feet elevation so I like to use extra water, and I try not to add too much flour. It took awhile for me to come up with those ratios, they work for me. Maybe they will work for others at high altitude.

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