I keep about 50g of starter. Have left unfed for about 4 weeks recently and just followed my normal routine: Added 103g water and 103g flour. Let rise overnight and used to bake right away. Used 200g for my 2 loaf recipe and then 50g back into refrigerator until next bake about a week or two later. Havent had any discard for a couple years since adopting this routine.
