When I make bread, if I don't get a little dough on my hands when I am shaping the loaf, I pinch off a very small amount. I scrape up the flour from the surface where I work the bread, put it in a small dish with a lid with the dough from my hands or what I pinched off and add some water. I leave this out for a day, then refrigerate. It essentially becomes a poolish. Not really a starter, nor a sourdough, but adding this to the next batch of bread increases the complexity of the flavor of the bread. And saves the flour from the work surface.
Intermountain (Cascades and Coast range) oak savannah, 550 - 600 ft elevation. USDA zone 7a. Arid summers, soggy winters