I’ve been baking with sourdough for the last several years and I’ve never had to worry with “discard”. My solution is to only keep a small amount of starter, keep it in the fridge and bake at least every other week. My usual is to keep 3-4 times the amount of starter I use in a recipe (30 grams) bake 1-3 times a week and feed it small feedings every week or two. I never have discard and my starter is happy and productive.

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