Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd like a simple way to make sure I have yeast on hand for my next batch. Could you all recommend a method for storing a starter culture?
- How should I store it (how much? where? I have a fridge ~4C and a wine cooler ~13C)
- How often should I feed it? With what? Should I divide the culture when feeding?
- How much should I use when baking? Can I treat it like dry active yeast, or does it need more/less time?
For some other context, I'm a novice at making bread (I've made it a few times, and others in my family make it more often). I see lots of advice on sourdough starters, but am interested in something that's a replacement for dry active yeast (unless sourdough starters are actually easier to maintain). I found a prior question that was similar, but it focused on long-term storage of yeast and the answers did not describe how to use the starter.
Your advice is appreciated.