dough becomes starter

I have been making batards and baguettes for about six months now. I started out using Dan Leader's stiff levain baguettes and then found txfarmer's 36+ hour baguettes. So I currently keep a 70% starter and a 100% starter in my fridge, both to make baguettes that are around 76% hydration dough. I would like to streamline things for 2013.