I have read a ton about making starters, caring for starters, etc. For some reason, when I went to make my own, I completely forgot/disregarded the step where you are supposed to discard/use some of your starter everyday. Instead, I just feed mine everyday (100g water, 100g flour) and when I need it I use it (usually about every 3-4 days). Or when it is threatening to spill over the edges of my 80 ounce jar (I noticed a large pickle jar at my grocery store and knew I would have a use for it, the pickles inside it, however, were not quite as useful as the jar. They actually made one of my sons refuse to eat pickles for a while.). I have not noticed any oddities with it, it makes wonderful breads, cakes, pancakes, waffles, etc and it is always bubbling and active.
Here are two recipes I like to use when my starter begins to get out of hand, you can make double/triple batches to use up the starter then freeze the extras you are not going to use right away. Freeze the crusts with or without toppings, either works.
(Use regular milk if you don't want to use coconut milk)
Sourdough Pizza Crusts
(1 big crust or 2 smaller crusts)
1 tsp salt
Mix everything in a large bowl and let sit 6-8 hours. Refrigerate dough for 1 or more days. Remove from the refrigerator and let come to room temperature. Sprinkle cornmeal on a pizza tray. Shape the dough on the tray (this is the easiest way to do it, once the starter has been eating at the flour, it doesn't really hold its shape well). Bake at 500° Fahrenheit for 10 minutes. Top with toppings, bake for another 5-7 minutes until your toppings are heated through.
If you are used to making dough with commercial yeast, you may notice a bit of a difference when it comes to using starter instead. First off, those commercial yeasts are called quick rise for a reason, sourdough usually takes a good amount of time, not just to rise the bread but to ferment it. It takes time, but in that time, good things are happening to your flour. Next, the dough is a different consistency. It is generally much wetter and much stickier. The wetter your dough (to a point) the more the dough can rise. If you want large holes in your sourdough bread, you will want a sticky, wet dough that may seem pretty unnatural if you have ever cooked bread using commercial yeast. (Don't add more flour, trust me, it won't come out very good.)
If you want sour sourdough, you want to let the dough rest in the refrigerator. From what I have read, when you refrigerate the dough, the bacteria is able to continue to make the dough sour while you are not in danger of the yeast overproofing the dough. (If the yeast overproofs the dough before you bake, it will fall and leave your bread flat) The longer in the refrigerator the more sour. One day gives it a bit of tang, whereas 3+ days makes the bread noticeably tangy. I made a batch of sourdough english muffins that I left for 4 or 5 days before I was finally able to get around to baking them. Even with butter and jam added to them you could still taste the tang of the sourdough starter. If you do choose to refrigerate, make sure you factor in the time it will take for your dough to come back to room temperature before you can start to use it again (around 2 hours).