Keep a working starter in your fridge - take it out every once in a while to feed it. You are supposed to do it weekly, but being busy most of the time, I often forget and I don't think the starter has suffered any for it. I think the starter for this bread is over a year old now, and the older your starter gets, the more developed the flavor of bread. Another secret to good sourdough is that during baking the loaf, you have to brush the top with cold water quite often.
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