THANK YOU!
Now....if you are not using the starter as the leaven (which you say you aren't, right?) then do you still do the float test and all?
Also....when he first fed it in the video, he removed 1/2. He also mentioned to remove some (most) and add cold water and flour to retard the growth especially if you're not going to bake often. When you remove these portions, do you just pitch them I assume? The purpose is to only keep about the same amount of starter, so you're feeding the yeast in the portion that remains and the removal of the other portions is just to keep the same volume of starter during growth/development?