HELP! I am really missing somthing about the feeding and keeping sourdough
Glad I found this forum and would appreciate if you guys can helo me out. I am VERY new to baking, only made 5 loaves so far. but I wanted to make one specific bread for my Dad (Soviet Borodinsky Rye bread) and it calls for 100% Rye Sourdough starter. So I am now growing one and currenly on Day 4. I understand the whole process of growing, but something I miss about the feeding and keeping - let's say my starter just finished growin (Day 7-8, whatever). So please let me know if I understand it correctly:
I have about 200 grams of starter. I take 20 grams and discard the rest.
- First question - where can I use 180 grams that I am about to discard? I kind of feel bad to through it away... Any recipes?
20 grams of starter put into loosely closed container, add 80 g rye flour and 80 grams water; Mix well, let it double in size and then refrigirate. Will it kill my very brand new starter? I read that its better to keep it on the counter for a week or two and feed every 3 days, before it is ready to be refrigirated. But this means I have to throw out a lot fo starter before each feeding and after each feeding? This is what I am missing... It is confusing.... I bake once a week, sometimes once in two weeks.
Please help me understand what I need to do.. It will be Day 5 tomorrow and I am hoping it will grow.