Couple of Tips I Learned
Here are couple things that might make life easier for you when baking.
1. I began using a small, hand-held mixer with one beater (wire type) removed to mix the added flour and water when feeding my SD starter. It's easy and quick (~30 seconds) for incorporating the added ingredients, especially for breaking up the dry flour balls.
2. When I use a banneton for proofing, I typically line it with parchment paper instead of flour. Cut a square of adequate size first, To make it easy to form and not pop up our of the basket, I wet it with water first in the kitchen sink for a few moments. Then press the soft paper into the basket and form it, making the necessary folds and creases. It will hold its shape. Let it dry for 30-45 minutes and it's ready to go. After it's dry, it can actually be removed from the basket and it will hold its shape like thin shell.