Hi everyone,

This is my first post on the forum, but I have been reading on here with interest for a number of months and I have been baking bread for just over a year now. I have just started taking an interest in Sourdough which has turned into a bit of an obsession. I have a Sourdough question which I cant seem to find a yes or no answer to with all the information thats out there. Is there any reason why I can't just feed my (for example) 400g ferment in the fridge with another 400g, of 2:1 flour water, mix well, leave for 24 hours in the fridge and use half of it for a loaf and the other 400g for next time (usually 48 hours before I mix again as my loaves seem to last 3 days in our house), repeating the process? I read on here about people throwing away half and feeding, and adding 200g of starter to their bread etc. It seems to be working for me without any waste and making nice bread. I am a beginner so if this is blasphemy apologies. ;)