Yeah I make sour dough approximately once a week. It's either made into a Turkish style pide or turned into pizza dough.

The starter culture lives in my fridge and only gets fed & reactivated when I'm ready to bake. Any longer than a week & it's hard to reactivate her.

This starter produces a low acid sourdough that doesn't have the typical vinegar taste. I bought her from a lady on FB marketplace for $10. It's supposedly 60 years old & was brought to Australia from the US.