Hi Pat, yes, you generally do want to discard all but 1/2 cup (113g) of starter and feed it 1/2 cup (113g) water and 1 scant cup (113g) flour when feeding your starter. This will help keep the starter organisms in balance, so they perform more consistently in your baking. However, you can save the discard in a separate container in your refrigerator and use it in recipes calling for discard. 

Be sure to let your fed starter stay out of the refrigerator for 2-4 hours to start fermenting before you return it to the fridge. 

• Reply