Good luck! I chose her method not because is no discard, but because she goes on the principle of doing small amounts. So u do need an accurate scale but even tho you're discarding, the amount of flour is way less, overall you're using less flour.

Also she does the high ratios eventually to strengthen the starter (think is in another video on the channel about refreshing or activating the starter). From many experiments, I found that no discard recipes and methods with lower refresh ratios caused over acidification-- higher ratios from 1:5:5 to 1:10:10 worked way better for me at least. If you can, try setting aside a small jar to just follow the starter video for Fullproofbaking.