Tim lives in a waxed paper soup container from the restaurant supply store. Whatever is left of my starter goes in the fridge when I’m done. The day before baking, I weigh Tim with the container. The soup container is 20grams, if the weight is less than 220 grams I add 200 ml of water and 200 grams of flour. If it’s more than 220 grams, I figure out how much I need to remove to get to 220, tare the scale with the compost bin on it, try to get as much of the black watery stuff and crusty stuff out, and then add 200 ml of water and 200 ml of flour. If there’s a lot more than 220 grams I might try to make discard crumpets. Most other discard recipes are a bad idea because if I’m feeding the starter, that means there will be bread tomorrow, and so discard rolls or whatever will be excessive.
