I try to grow most of my own food and bread and love the taste of sourdough. Now I bake exclusively with sourdough. I love the idea that I can have a continual supply of starter by taking care of it
Good fermentation with the liquid starter -lots of CO 2production as I feed it in a bowl then cover with plastic wrap. Plastic wrap bubbles up high. A lot longer needed to get solid starter fron fridge really bubbling but it seems to make lighter bread than the liquid. The liquid can provide wonderful sour when left to slow retard .