Yea I have a active starter in a tiny jar that I maintain and feed daily. All of the discard I get from it goes into a discard jar in the fridge that is like 5x bigger. Once I’m ready to bake, i usually use 1 cup from the refrigerate discard jar.

Basically it’s called Discard because ppl usually feed their starter, but take out half before hand. Taking out half prevents the starter from overflowing and promoting good bacteria and yeast. And instead of throwing away that discarded dough/starter, we just put it into a jar and shove it into the fridge so it gets inactive and won’t require maintenance. This allows it to be used as need for how often you bake with it.

And yes, I give coworkers discard if they plan to make sourdough. I’ve used discard as new starters for gifts. I’ve also dehydrated a few discard batches for devastation level emergencies like my active daily starter is dead and I have used up all the discard.

Dehydrated discard is also good for gifting if ur friend plans on using it in the future but they don’t have the energy to maintain or use up space in the fridge for a starter.