I’m very similar, even my toaster method! I bake bread for the household once a week. 1 kilo of flour, 2 loaves. Sliced up and frozen within an hour or so of co

I’m very similar, even my toaster method! I bake bread for the household once a week. 1 kilo of flour, 2 loaves. Sliced up and frozen within an hour or so of coming out of the oven. I don’t understand how a sourdoughs starter could go stale though, as it’s a liquid, not bread? My starter recently got the orange streak of doom, and I’m back to an overnight biga artisan bread. I avoid the fridge as it definitely stales homemade bread, and leaving it out too long ends up chasing mould. Freezer is the best option for sure.