I never quite understood the whole "throw half the starter away and add more stuff to it" idea. I just add water & flour to my starter until I use it all to make my next loaf. I bake at least a loaf a week anyway and I can't believe that the ancient people who used this form of bread making were throwing their starter away. So I mix all of my starter into my flour and water for dough and take some back to keep for the next loaf. Then I add some flax and sesame seeds and a touch of oil to aid in vitamin absorption. I also like to cook up (read "microwave") some old fashioned oatmeal along with some "grape nuts" style barley cereal and a few tablespoons of molasses, cool it and then throw that into the mix for the overnight ferment. Other times I'll cook up some oat groats, bulgar or wheat germ to soften them up for adding to the mix. I do my final rise in a cast iron dutch oven and bake it at a lower temp than most advise, too. Because of the high fiber content of the loaf I don't get a big holed rise like the pictures but the bread is to die for in flavor.
Whenever we buy a fresh pineapple I use some of the juice in place of the water at my next starter feed. I'm getting wonderful loaves full of flavor that taste like real food and my family who are on a lowered carb diet are more than happy to use one slice of this bread as their fiber filled carb for the day. Just wondering... is anyone else out there breaking all the rules and still getting great bread?