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There's lots of discussion and great information about starters on TFL. Everyone does things a little differently, and what works for you is best. Here's what works for me.
I typically make two sourdough loaves a week. Sometimes more, and sometimes I miss a week, sometimes two. Sometimes I make more than two loaves.
Made a batch of hoagies this morning. I have baked these many times. Recipe is from http://www.pizzamaniac.com/archives/2005/08/10/grinder-hoagie-roll-recipe/
I mix, rest 20 min, add salt and OO, knead in Bosch compact 10 min, mostly on 2. Rise about 90 min (room temp 66 F)
It's is hard to believe that a year has passes so fast. It has been a great baking and blogging experience thanks to all Fresh Lofians that make this community a unique, fun and fine forum for learning about way more than just bread. Thanks from me and my apprentice to all of you. I have learned much from so many here and so has my apprentice - even though she is cute as all get out she is still dumb as a stump and nearly worthless in the kitchen except for her ability to taste and smell better than anyone who has a shorter nose.
This crust was super for the Super Bowl. Our best and most simple one to date – here is the recipe.
Biga
1/8 - tsp of active dry yeast
1/2 - tsp of sugar
120 g- AP flour
100 g- water
Mix yeast with sugar and water and let it sit for 5 minutes. Then mix in the flour and let the biga sit on the counter overnight – 10 hours
Dough
300 g- flour
185 g- water
7 g– salt
As I've mentioned previously, as time permits I've been chipping away at an upgrade to TFL. Progress was slow through the holidays what with the kids home and so many things going on, but recently I've cleared my plate so I can get serious about it.
There are lots of things I'm trying to accomplish with the upgrade:
Today's the Superbowl and I was asked to make some pretzel rolls to bring to the party we're going to. I made a batch for Christmas Eve which everyone raved about so I used the same recipe I found on the TFL website. I also couldn't help but try my own variation using my sourdough starter, pumpernickel flour and cheddar cheese.
Another go at baguettes. Made this weekend. 70:20:10 (AP:Bread:Whole Rye); 68% Hydration, Overnight retardation at 50°F. Excellent wheaty flavor, with an edge (probably the Rye). All the Bread flour was prefermented feeding the levain builds. This dough is essentially the same as that I mix for sourdough batards; only difference being 45;45;10 (AP:Bread: Whole Rye) flour ratios.
David G
bought some beautiful organic purple carrot. thought i mixed it into the toasted golden flaxseeds sourdough bread.
this is the same flaxseeds sourdough formula i used before.
praticing my scoring as well.. try to score a butterfly!!! 
