My starter is active and mature, but sometimes I don't have time to check and feed it at its optimal activity for my preferred sour (very slight). This means by the time I get to feeding it, it's getting too sour.
I don't like to discard (ie 'remove'). And I would like to bake bread every day, so it doesn't make sense to make something else while not being able to bake bread.
Should I use baking soda or another base to offset the lactic acid? (Is there a better way? Are there any caveats?)