So, I had an idea. It occurred to me the other day that one could keep a supply of starter wort around in the following manner: mash an amount of base malt. Sparge, lauter and collect runnings. Boil for the greater of 5 minutes or past the hot-break. pour into prepared mason jars, seal up, and heat in a canning pot like you're putting up green beans. No need to keep DME around, no need for chill time, just a stock of mason jars full of sterile wort on the shelf conveniently at room temperature ready for a yeast culture when you want to make a starter. Am I missing anything obvious for why I wouldn't want to do this?