I started making sourdough out of law school back in the late 90's when I got Nancy Silverton's book on the topic (La Brea Bakery Founder). I baked bread back then, but found it too exacting and inconsistent. I began again years later after starting a family and almost every weekend we make the amazing sourdough pancakes and waffles in Silverton's book. We maintain a starter that's 60% water and 40% flour by weight. It stays in the fridge during the week. We pull it out Friday morning, feed it midday and night and it's ready to go in the morning a repeat for Sunday. Then it gets a small feeding and goes back in the fridge. It can stay there for up to a few weeks. The pancakes are excellent and light I believe because the yeast digests much of the flour. You don't have that heavy feeling after eating them. The waffles are the best I've had anywhere. I have a one-page spreadsheet that has the feeding recipe and schedule for various batch sizes and the recipes for the waffles and pancakes if anyone is interested. We also make kefir soda from water kefir grains, which is really good. Naturally carbonated soda that's not too sweet and is probiotic.