Hi,
I've been using the same method (using starter straight out of the fridge) for years. Even mentioned it at a baking class I took at King Arthur Flour.
Never liked the idea of the discard. In my mind the amount of starter I use is the discard. I then refresh the rest of my starter and after a few hours on the counter I put it back in fridge until the following week.
Glad to hear I wasn't the only one.

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