I keep my sourdough starter on the kitchen counter and feed it twice a day and all discarded starter is kept in the fridge. Every weekend I bake some loaves and biscuits with these accumulated starter.
1 hour, 5 minutes
discarded sourdough starer
soaked cracked rye
sprouted hull-less barley and red spring wheat berry
dark agave nectar (If you've got a sweet tooth, you should add more.)