Regarding regular maintenance, I highly recommend “micro feeding” your starter at each feed. This entails entails feeding small amounts of starter, flour, and water together at each feed time. This results in only a small amount of discard over time, which can be stored in the freezer throughout the week. Hypothetically, if you never discarded, you will build up your volume quickly. In just a few feeds you could be looking at gallons of starter! For the small scale home baker, this is just too much. Discarding all but about 3-10g at each feed will help you save on flour and money in the long run.When you’re ready to use some of your collected discard, move the bowl to your refrigerator to thaw overnight. The next day, you can use your discard in various baked goods, such as muffins, crackers, pancakes, waffles, scones, and biscuits. Many recipes can be found online, including my favorite four recipes on my YouTube channel at Full Proof Baking!