Maintaining a starter
I have been baking sourdough bread for a couple of months now almost every weekend. I don't understand why we keep more starter than we need. Constantly discarding some or finding other thing to bake with it. Why can't a small amount of starter be kept in the refrigerator than taken out a few days before baking, building to amount you need to bake with plus slightly more. Put the same small amount of fresh starter back in the refrigerator for next week. Don't know if I am missing something does anyone know why this might not be a good idea, will I be losing some flavor by not keeping a mother starter. From everything I've read your starter should be as fresh as possible.