I'm having trouble in understanding in how to keep a starter
I would like to keep a small amount of 100% hydration starter with no discarding and trying to find a way around this.
A starter needs to be fed double its weight, atleast, before using in a recipe. So if I keep 100g of starter and a recipe calls for 80g i'll still need to feed it 100g but now i'll be left with an extra 20g. Carry on like this and eventually will have to discard. Different recipes call for different amount of starter and it'll be almost impossible to keep up a "no discarding" method. Don't get me started on a recipe calling for a non 100% hydration.
Then I had an idea of a different method. Using 100g of starter and doing a preferment in 100g of flour and 100mls of water of the total recipe (including starter), then taking back 100g for my next bake and adding the rest of the recipe to make up the dough. But then i've used 100g of starter instead of the asked for 80g.
Or sometimes it asks for 20g of starter for preferment, which I will take out of the 100g I have already, but then i'll still need to feed my starter and i'll be left with 160g if feeding its own weight as one has to keep feeding it.
What is your method?
Help me i'm confused.