Starter maintenance - am I doing something hazardous?
I have been maintaining my starter in a bit of a different way than the 1:2:2 formula usually suggested.
Instead of discarding when I haven't used some starter, I just add equal amounts of flour/water to the starter. This is usually ~4 oz. each. Since I usually refresh the starter and use recipes with large amounts of preferment, I haven't run into the problem of the ever-growing starter. It still maintains well in my 1L jar.
However, I was wondering if this would cause a problem with balance of organisms or some other issues like that.
So far, it always performs very well and the taste is good, if a little on the not-so-sour side (my preference). BTW, I keep a 100% hydration starter since it's easiest to calculate from if other hydration levels are needed.
Any comments are very welcome.