In preparing for the 123 community bake on Saturday morning I hauled out my wooden dough board and gave it a brief scraping down. My usual maintenance regime is a simple scrape after use, then an airing outdoors in the sun, weather permitting, followed by a light scrape prior to next using. This time I decided apply science to the "light scrape" residue by dropping the bits (<2g) into a plastic container to which I added another <2g water, closed the lid and waited for the evening. I then added 20 g each of water and flour, and Sunday morning it presented a decent outcome as shown in these pictures.
I therefore conclude that a wooden dough board is superior to marble/other impermeable surfaces for mixing dough as it has the advantage of an inherent reservoir/store of starter should accidental destruction of the usual, maintained starter occur. It also brought to mind the item I read a while back about one or other community that did not rinse out the wooden mixing bread bowl; the locals simply added water and flour, mixed the lot which was left to ferment overnight for their morning bake.
I wonder if, in terms of sourdough genetics, this wood be called a chip off the old block?