If your starter is up to dough-raising strength...
then you could dry some of the starter to save for future use, in case the present one gives it up, or for sharing with other bakers.
I used to only feed my starter when I was actively baking with it. I would keep a small amount in the fridge between baking sessions and when I was getting ready to bake again, I would begin feeding the starter a couple of times a day for 3 days until I had it really active and had enough to make a couple of batches of bread.
If I had more starter than I could use or dry or wanted to save, it would be washed down the drain with plenty of water to follow. Being a frugal Yankee, I tried not to pour off too much.
