I work in a kitchen and one of my responsibility are to maintain the house bread (bread to be served to customers). i've been quite happy how i've been treating the starter and rolling out baguettes daily but i'm kinda concerned with how the starters been treated and how all the loafs are turning out .it has been abused quite a buit. not me personally but in the past and i'm not sure how it was dealt with then. the starter itself is about 9 years old now. the recipe we've been using seems legit but idk if its completely fine or not. here are the directions to how i feed the starter and and proofing.

2 pounds from starter

2 pounds of gluten free flour

5 tbsp of dry active yeast

stir in massive mixer for 5 mins and let sit for 45 mins or so

add 3.57 of gluten free flour and 5 tbsp of salt

let proof overnight

starter feed

3 cups of gluten free flour

1tbsp of yeast

1tbsp of sugar

3 cups of Luke warm water

rolled out onto bread trays

egg wash the tops

salt and sesame seeds

into the oven at 375 for about 30 mins

please help me if anythings wrong! i have a lot of interest in it and i am pursuing into a culinary career this fall. this might be something id like to do in the future and id love to be able to expand my knowledge in the world of bread!