Just adding my experience.. I maintain a small 40-50gm starter in the fridge. Discards go in a 20-24 oz jar in the fridge. I've used really old discard that's been collecting over a month or two in pancakes, even an upside down cake with fruit and so on. I stir up the discard before measuring out what I need, so that I don't just get the most recent discards off the top. Even if it is funky, remember the discard starter is making up only a fraction of the final product and you're not really fermenting the batter, so it still works out. I've even used discard starter from that jar to start a new one, when my main starter died.

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