i have a small jar of starter in the fridge that i replace weekly with 50% water and 50% flour of what I take out. any time i want to bake i feed it that day an

i have a small jar of starter in the fridge that i replace weekly with 50% water and 50% flour of what I take out. any time i want to bake i feed it that day and use the half i was going to discard anyway to start that loaf of bread or a pizza dough. done this way it's not too hard to have a good sourdough starter in the fridge with minimal waste. having a few jars that you cycle through every feeding removes the funky crusty buildup that tends to happen if you reuse the same jar.