this is similar to the method I have been using for years, using the classic NYT/Sullivan Street bakery recipe which calls for 290 g of flour and 85 g of starter for one loaf. I can't imagine using so much less starter. Also, if there's no discard, what is the feeding method? Just replace what you've used? I haven't had much success with that because it seems like that's not enough to feed the remaining starter. I feel like I waste a lot of starter since I discard most of the remaining starter when I feed otherwise it doesn't seem as lively.

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