I have a starter that is about 60 days old. It's Peter Reinhart's recipe. I don't use it that often, maybe once a month. When I do bake, it is usually on the weekends. It's been in the fridge for most of it's life. I feed it approx 100 g ap flour and 100 g water once or twice a week. When I need it, I start a two day feeding schedule with 100g/100g ratio. It more than doubles within 4 hrs after each feeding. When it is time to make my dough, I measure the amount of starter I need and put the rest back in the fridge.
It seems to be working fine and it smells great.
Here's my question. I've read hundreds of posts on various sites and it seems like 90% discard a portion of their starter and feed with 100g/100g+ two or three days prior to use. Can I continue to just feed my starter two days before use and not discard any?
Maybe I'm missing something, but I don't see the benefits of discarding most of a starter and start feeding it when the starter is perfectly fine. I have Reinhart's BBA and Forkish FWSY. Both concepts are basically the same but I just hate to waste.