Had some extra sourdough so made a pizza base. Just need to make the tomato paste, pick the pepper and assemble it. Going for a three cheese (mozzarella, cheddar, and parmesan), peppers, mushroom, onion topping.
I had been feeding it regularly but ended up always having too much. Now make sure that I have about 100gms and when I am baking give it a feed with 50gms of strong white canadian flour (we got a 10kg bag when flour was hard to get and have continued since as it seems to be good flour. Store it in a 30l food grade storage container). Then give it another feed with 75gm flour and then use the starter leaving about 100gms. Tend to do one loaf a week and vary the type. Will do a plain white, then a full wholegrain and then some bread using other flours. Try an use organic where possible. Since doing it this way I have never had a duff loaf and it has been better than most sourdough bread we have bought except for the German ones - but it is close to that!
Normally time the baking so we will have the oven on for cooking dinner just after to save having to pre-heat it. Once I found a routine the bread has been more consistent and successful. Main thing is not to try and rush it.