I make my own sourdough. I make two loaves once every two weeks and slice them up for the freezer just removing enough for toast every day. Use had the same culture going for about 10 years and I find it lives quite happily in the fridge between baking sessions. I take it out a day or two before baking and 'feed' it, use what I need for the loaves, then 'feed' it again for a few days before returning to fridge. I've even bought a bread slicing machine. Apart from the expense of the bread slicer I'm sure each loaf is a lot cheaper than buying in an artisan bakery. I use organic flour so no additives and much nicer.
Our Welfare State. Is it broken?
NHS U turn on trans terminology