Thanks, Tropit.
I have saved some starter in the freezer, just in case I ever kill mine.
Do you use AP or bread flour?

Watson

I use the cheapest AP flour that I can find. The yeast is not a gourmet.

I am enjoying this post..I love all things bread. I love sourdough, but have never made it... is a mystery to me. Our son and family live in San Francisco, and every time they come, they pack 2 loaves of sourdough, along with their 2 babies and all that encompasses, plus a dog.
I make most of our bread..whole wheat with various things added, and am expected to make cinnamon rolls for every family get together. https://cdn.quiltingboard.com/images/smilies/tongue.png

Someday, somehow I am going to try some sourdough starter. I just love the stuff. You can save some starter in your freezer or dehydrate it & store that in a zip bag or a food saver bag. That way if you ever want to stop for awhile or your starter dies, you will have some stored away for re-making. Your bread looks fabulous. I could live on bread! https://cdn.quiltingboard.com/images/smilies/smile.png
This dear, sweet lady has a wonderful you tube channel & here's one where she shows (step by step~~~day by day) how she makes hers.
https://www.youtube.com/watch?v=nLCSRuop2jo

while I lived in Ak. I made up some starter and one Christmas eve party I had for family and friends I had made up a whole bunch of small 12" pizza crusts, which I froze, the night of the party I had a line of small bowls lined up on the counter, sauce, cheese, hamberger, sausage, olives, peppers, onions, whatever you like on your pizza. Then as each guest came in they made their own pizza and popped it in the oven and set a timer. Had a cutting board, and pizza cutter out ready for them and plates for them to plate their pizza, and best of all I just sat back and rested and enjoyed visiting with my family and friends not spending all my time in the kitchen.
I made a lot of sourdough bread while we lived up north.

I only keep 20-25 g starter on hand. When I want to bake, I take it out and feed 1:5:5 - giving me enough to put 20-25 back in the refrigerator after taking out what I need for my recipe. If I don't bake for a couple of weeks, I do a refresh feed to keep it from getting very sour - we prefer a milder flavor. My starter mix is 1:9 whole grain (so whole wheat or rye) to white unbleached AP.

Also - I took a class a couple of years ago at a bakery and they sent us home with starter and recipes at the end of the day, but didn't tell us that we can freeze or dehydrate starter! Easiest to dehydrate - spread thin on a sheet of parchment until completely dry, break into small pieces and put in a jar in the cupboard. Keeps indefinitely. Then, if you want to share or if something happens to your regular starter, you have a backup that will only take a couple of days to rejuvenate rather than starting a new one from scratch. Also travels well. If you get tired of baking, or don't want to bake when it's the middle of summer, don't. Just get it out when you are ready to get going again.

I began my starter, Genie-in-a-bottle, when Covid hit. I bake a loaf maybe every two weeks. Have you looked at Pantrymama’s website? I follow her basic loaf recipe, and during stretch and folds last time, I added some craisins and toasted pecans. Yum! The Clever Carrot also has some great recipes. I usually slice and freeze half the loaf because there are only the 2 of us here, and bread is my weakness!
I am now trying to lose the Covid pounds I acquired, so bread baking and pasta making are limited.