I used my starter last night!
We wanted pizza so I decided to experiment 
Here is the starter before I dipped some out:
I used equal parts starter and AP flour--I felt like all wheat wasn't the way to go , a tablespoon of olive oil and some salt. I didn't need any additional water.
Dough before rising:
I confess, I started dinner late. The dough should have risen a lot more, but I ran out of time. It tasted amazing. Deeper than my regular dough and had the sour flavor I wanted. Even though I used AP flour, the wheat was prominent from the starter.
We like thin crust
Now, I need to feed my starter because I have less than a cup left.
