All you sourdough experts out there: I need your help!! Here's the starter I've nurtured so far. I'm keeping it on the counter and feeding it 2x a day: 4 ounces starter to 4 ounces flour to 4 ounces water (filtered). Am I on the right track here? Any idea when I should do my first floaty test to see if I can use it to bake? And what's an easy recipe to use up some of the discard?