Hi Tony, we always recommend that bakers do what works best for them, so if you've found a sourdough routine that doesn't generate much discard and works well for you, then by all means continue what you're doing! I think your method works best when you are baking fairly routinely (at least once a week). For folks who leave their starter in the refrigerator for a more extended time, it may take a few feedings at room temperature to bring the starter back to its normal aroma and rising behavior, which is likely to generate more discard. 

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