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Maybe I should make yeast starters like I do for brewing and split the yeast.
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I've done that, harvested yeast from beer, Duvel, Chimay etc.. mostly used for brewing but there is no reason you can't use brewers yeast for breads...
Also making a sourdough starter is super easy.. 50/50 flor and water in a mason jar, cover loosely with the ring and seal, or just a piece of cloth...wait a few days and when you see activity, throwaway half.. and replace with more 50/50 mix..
Once you have a strong starter use it.. or let it go dormant by storing in the fridge
What an active starter looks like
