To discard or not?
A question that came up the other day. I try not to discard any starter. I keep just small amounts in the fridge. I bake a couple of times a week. I build the small amount I keep into enough for my recipe plus a small amount to go back in the fridge.
Another friend who bakes was showing a friend who works as a chef in a Michelin starred restaurant her starter, he sniffed it and asked her if she ever discarded any, telling her she should discard some regularly.
If I am feeding my starter the same ratio of fresh ingredients to starter, what difference does it make whether I discard some or not? Should I be discarding some each time I feed it?