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@ElsieD Maybe you could try the recipe called King Arthur Flour Rustic Sourdough Bread.  It is very reliable and I didn't attempt to keep sourdough going in the last year. What I did was to mix equal amounts of water and flour with a two teaspoons of commercial yeast, feed it for two or three days then use that "aged yeast" in place of actual sourdough in the recipe.  It makes good bread.  I bake mine on a double French loaf pan and brush them with egg and sprinkle with sesame seeds just before they ot into the oven.PS that recipe also uses store bought yeast to assure a quick and good rise without relying on the sourdough or aged yeast for anything but flavor.

@ElsieD Maybe you could try the recipe called King Arthur Flour Rustic Sourdough Bread.  It is very reliable and I didn't attempt to keep sourdough going in the last year. What I did was to mix equal amounts of water and flour with a two teaspoons of commercial yeast, feed it for two or three days then use that "aged yeast" in place of actual sourdough in the recipe.  It makes good bread.  I bake mine on a double French loaf pan and brush them with egg and sprinkle with sesame seeds just before they ot into the oven.PS that recipe also uses store bought flour to assure avquick and good rise without relying on the sourdough or aged yeast for anything but flavor.