Thanks so much for this tip, separate discard container in fridge, solves my problem of wanting to do a feed, but not having the the time to bake with discard at that time! So far, I’ve used my discard for the granola, pizza crust and banana bread recipes, pleased with both, but haven’t been brave enough to dive into the “fed” sourdough recipes. Mine seems ripe and bubbly, but never has risen much, after almost two weeks. I decided to stop wasting discard and flour, and just dive in with the above discard recipes! They worked, but still not sure about the “fed” recipes, I don’t think my starter has the rise and oomph required. Still unclear on how you can be sure it’s really ripe, or whether to choose the smaller sourdough starter for a small household where I just want to bake once a week…

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