I don't find the process of starting a new wild yeast culture to be at all difficult, and when feeding a starter for bread making, I'm fairly convinced (or might want to be otherwise educated), that I'm not necessarily only grooming a curated yeast culture, but I'm also allowing the introduction of new wild yeast. Therefore, if I were to move, or send my ...
I think the closest solution you will find to this is baking the loaves, slicing, and then freezing the slices.
This is pretty convenient. You can throw frozen bread slices directly into the toaster, defrost in the microwave, or just let them sit on the counter for a while.
It's hard to say exactly what went wrong, I've worked with plenty of high hydration doughs and sourdoughs so I have a few ideas though. I can see from your picture that you did get yeast action in your dough, with lots of holes and good structure, so you did something right, probably most of it.
Firstly, whole wheat flour absorbs more water than ...
Simple. Cut feed back to half of total weight (minus container weight). Add double flour to feed and same amount of water as cut back feed weight + 100 ml (approx).
Mix till combined and so on for 2/3 days. It will recover.
fridge for few hours between feeds.
Have been working with sours for long time, experienced baker, they are so unstable but ...