How to grow sourdough starter for increased production? I am a commercial baker, and we are going through lots of sourdough starter.  But I wanted some ideas or help for growing sourdough starter without throwing away lots of starter.  Will the sourdough starter be strong enough if we do a three day turn around?

day 1. 1LB starter, 1lb, water, 1Lb Flour.
Day 2. 3LBS starter, 3 lbs water, 3 lbs flour.
Day 3. 9Lbs starter, 9lbs water, 9lbs flour and then use on day 4?

Will that work?
I've only baked at home, not commercially, but something sounds amiss if you're throwing away a ton of starter. [And wow, having a multi-lb starter!]

You throw away starter to keep your starter from getting too big, when you're not baking with it. And I'd hope a commercial bakery is always baking with it.

Example: if your starter is 4lbs and you're keeping half (so feeding 1lb flour, 1lb water), then you discard 2lbs, which you promptly replace with the new flour &amp; water. This keeps your starter at 4lbs consistently. Ideally, that 2lbs removed from the starter is what you'd use for your baking (possibly after doubling it, to feed it). 

You don't have to remove the 2lbs, either. You can just add 2lbs flour + 2lbs water, doubling your 4lb starter to an 8lb starter.