Do I have to discard excess starter?
I've been plagued by this question since beginning my foray into sourdough four months ago. Is it really necessary to toss excess starter or can I use it in my bread making? Example, I've refreshed my starter from the fridge, bread baking formula/recipe calls for one half cup, I have another cup that is not needed. I place it in the fridge and the next time I go to make bread I start my process over again, refreshing the starter and allowing it to become quite active. I now have about two cups of starter. I take out the half cup called for in the recipe, but I'm left with an ever increasing amount of active starter. So....I've been dumping more starter into a recipe than it calls for and simply adjusting my flour/water ratios. My bread is not consistent, but its not unedible. Sometimes I even get a wonderful surprise.
Giving starter to friends is not an answer. I'm one of the few bakers in my circle of friends. I do keep starter in the freezer and always a secondary container in the fridge.
Does anyone else toss their 'extra' into their breadmaking?