Building a Starter
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 ?