Hi Kt, I think a desem starter provides a distinct enough flavor to be a worthwhile addition to your baking arsenal, but if you don't find you use it regularly or don't like the results you get with this starter, then you might consider letting it go. I'm a bad one to ask, because I currently have 6 starters going (mostly for testing purposes, but I do use my rye starter just for rye breads). I'm not sure what you mean by 'stiffen it," but if you're referring to the 1:4:4 feeding ratio, that actually refers to starter:water:flour by weight, so the consistency is still 100% hydration, but the reduced percentage of starter as compared to water and flour helps to slow down the ripening process. A 1:4:4 ratio feeding for our smaller starter recipe might look like this: 7g starter + 28g water + 28g flour. 

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