2016 'dan beri
I have been baking bread for almost 60 years, and sourdough, off and on, for about 40 years. Since I love to cook and bake, it was just one more thing to try.
It bakes up well, good oven spring. Very mild flavor. Since it is kept at two different hydrations, it is used in different recipes. It was started as an experiment, since I already had other starters. But I have been very happy with it, and intend to maintain it indefinitely.