I've got what I think is a decent starter. I ordered it from Oregon a year or two ago. Ignored it once or twice for too long but it seemed to bounce back ok. If I feed it and leave it over night it will double in size and get very spongey / frothey. No bad smell - its quite mild actually.
Now when I make my loaf I get pretty poor leavening (see photo). The air holes are quite small and the bread has no elasticity. It also does not rize at all when it hits the warm oven; just remains a constant height. Tastes resonable.
It might be a bit too wet when I shape the loaf. Its still a bit tackey and after re-reading a page from Classic Sourdough it seems as though it should be much drier. For example it should not pick up flour from the board any more. Mine can at time still get stuck to my hands or the counter.
Any tips would be apreciated. Thx.