I've been using the method linked to keep my starter small. Using the method listed above for no discard, could I keep removing about 20g from my starter to build for a recipe and replace it with 10g flour & water and put it back in the fridge? I'm only a 1 loaf a week schedule, so I'm trying to not have much discard. Per the "Maintaining a Smaller Starter" article, I'm still throwing away about 40g. It's not bad, but I wouldn't mind none :)

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