I learned while compleating my pastry program in our senior level couse we had to create our own starter. I accidentally killed that one and created a new one for work because bread is everything.
She is a young 60% hydration starter that is a little over a year old that has a nice acidic tang when left to do her thing. When used with shorter ferments she is nice and light for thoes who dont care for such a strong flavor. She spends her time between weekly bakes in the walk in at work.