Why is discard needed? I’ve been baking with my sourdough for several years now and have discarded very little. When I’m ready to bake with it, I take it from the refrigerator and add to it (100% hydration water flour) making it a little more than what I need for that day. Let it sit until it has become nice and bubbly. Take what I need for my recipe and put the rest back in the refrigerator. No discard; ever. What am I missing?

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