Just adding to the above qn, if the sourdough starter is at stage where its in fridge and is being fed weekly, do we still need to discard all starter and add small amount? If i have 2ltr starter in fridge, how can i maintain weekly feeds and maintain having atleast 2ltr of starter. Im confused about discarding and feeding ratios. Also how can i double my starter quantity so i can make multiple quantities of bread at once and still have plenty of starter left over? Thanks

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