I have  a new way of looking after my starter, following an experiment /  accident in December! Results in no flour being dumped at all, and a starter with attitude!

I keep about 100 grams of starter in the fridge. When the starter comes out of the fridge to be used (usually about 6.00 pm), I scrape the starter into the bowl the bread will be made in.

Into the now "empty" container I pour 40 grams water and stir this about to get any tiny remains of starter, then pour this into a small bowl which has a lid. Add 63 grams of organic white bread flour, stir to mix, cover and leave for about 4 / 6 hours, then pop into fridge. That's it.

To the 100 grams of starter that has been scraped  into the bowl which the dough will be made in, I add 175 of water and 175 of flour, mix well, cover and leave - usually just overnight, though anything from 12 to 24 hours works well. It looks ready to go after just 4!! It will be covered in little holes and look very active.

Next morning add 405 grams water, 675 of flour (usually made up of just over half wholemeal with some rye, kamut and spelt) and salt, then knead etc as usual. It rises fast, behaves well and bakes lovely tasting loaves - I'm delighted! I'd be interested to know if this works for anyone else, or if it is something particular about my Sussex, England local yeasts??!!

Andrew 

I am astonished by how vigorous the starter is with this regime and there is absolutely no flour wasted.