Refrigerated sourdough discard jar
I've read many suggestions for what to do with the discard rather than throwing it out: pizza crusts, sourdough pancakes (did those this weekend -- YUM!!!!) and english muffins.
Do you need to feed the discard jar as often as the main refrigerated starter jar?
PS Take pity on me, please if this topic has already been addressed. I'm kind of addled. This morning I dropped and broke my mason jar of bulk yeast (Costco sized!). Boy, is spilled active dried yeast hard to get up... kind of rolls around like b-b's. I guess the upside is my kitchen is really primed for wild yeast sourdough in case the next occupant of our home wants to start one!