maintaining sour dough starter
I store my starter in the refrigerator, using it perhaps once a month. I find it separates into a darkish liquid on top and a floury slurry below. I refresh it very occasionally until I'm going to use it, when I refresh it more, always mixing everything together. Since with refreshment I always have too much, I'd like to know if I can pour off and discard that dark top liquid, or should I just discard some part of the well-mixed whole?