I have been reading and lurking for a while, and have finally decided to register.
I bake bread at home about once a week, and while I am a better-than-decent cook, I don't consider myself great at baking. On the other hand, I love good bread, and so I have been experimenting with sourdough starter and with cake yeast lately.
I have followed instructions on this site and on Sourdough Home and now have a happy and well-behaved starter (wheat, though I feed it rye occasionally when I want to bake with rye) retention sample in the refrigerator. I tend to reactivate it every time I bake with it and occasionally refresh the sample in the fridge from the refreshed and newly-fed mix.
The picture is of a loaf made yesterday with a 100% hydration starter, but without real measurements - I had essentially tried to bake by hand-feel of dough. It is all white high-gluten (12% protein) wheat flour. I bulk-fermented the dough for about 4 hours with several folds early on, then cut it in half and pre-shaped, left to rest a while, shaped into boules and proofed them in floured-towel-lined colander and bowl. This one has been baked after 3 hours' proving time. My slashing is messy, and it cracked a little on the side, but the crumb was airy, the taste delicate and a little nutty, with a wonderful sour note, the loaf was light for its size, and I am generally very happy with it, so next time I will try to measure or weigh what I am putting in and try to replicate this.
In any case, I am very glad the forum is here, as it has given many helpful tips, and I'd love to hear any comments from those of you here who know what you are doing better than I (that'd be most of you, I suspect...).
All the best,