Longtime bread baker but sourdough newbie here with two sourdough fails and zero successes.
A couple of questions concerning the starter.
I've been maintaining a small starter at room temp. feeding every 12 hours. Can I use some of the daily discard I've been keeping in the fridge over the course of the week?
Alternately, could I use "fresh" discard that I've taken from my starter just prior to feeding and use it directly in the recipe?
Would ripe starter be too active?
Thanks.

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