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If you have been given a good starter, use it well and regularly. When you use it regularly, the batch should stay lively and active. Should you find it difficult to use it frequently enough, it is best to discard about half of the starter and replenish it with water and flour every other week. The older the sourdough starter, the tangier it will be. Starter that is very tangy can be made milder, if preferred, by adding 1/2 teaspoon baking soda to the flour when you make yeast breads.
Sourdough starter recipes are numerous. Some use yeast, others use buttermilk, potato water or yogurt. Take your choice of the starter recipes and then begin your sourdough cooking adventure.
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