I"ve been doing a fairly liquid starter. I'm picking up traditions by word of mouth and King Arthur Flour. I need to run the numbers and schedules to figure out what my ideal rhythm is. Probably a loaf every other week at most (unless I'm baking for paternal delivery) but I can use discard every couple of days. I think what I'll aim for is keeping a fairly small volume of starter, save up discard to use every few days, and try not to have to refrigerate the main culture. But I also suspect that when the quarantine is over, I'll find it too much to keep up with. We'll see.