I'm not exactly a beginner at bread making. I learned at the foot of my Grandmother when I was about 10 (I'm 75 now) but things seem to have changed, and I'm trying to get a new starter going, using the instructions I find, here (I love this site, by the way) Can someone please explain to me, in plain english why I need to throw out 1/2 of my starter every time I refresh it ?
Building a starter
I beleive my starter, of AP Flour and Filtered water is doing what it is supposed to do. Now what am I supposed to do with it, and how do I do it, and when? Okay I love baking and I need help understanding the different starters and how you use them, in recipes, when a recipe is calling for yeast.
I'm in a hurry to try to get my starter built for a loaf of Hamelman's mixed flour miche because this AM when I baked I completely messed up my loaf. Looking at my upcoming schedule for the next three days, if I don't bake today, I won't be able to bake until Monday.