I've been plagued by this question since beginning my foray into sourdough four months ago.  Is it really necessary to toss excess starter or can I use it in my bread making?  Example, I've refreshed my starter from the fridge, bread baking formula/recipe calls for one half cup, I have another cup that is not needed.  I place it in the fridge and the next time I go to make bread I start my process over again, refreshing the starter and allowing it to become quite active.  I now have about two cups of starter.  I take out the half cup called for in the recipe, but I'm left w