Eating w/o a SO (on the road)

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Melissa has an excellent method, but I only fed mine once a day as the strength of the starter built. Sourdough Starter the Easy Way that Actually Works with LESS Flour:  https://youtu.be/1tkg69mFavo I make use of a 100% hydration starter, 50/50 water to flour ratio by weight , I find it to work the best for me.  Not having caraway seeds I substituted a little bit of organic thyme, oregano, and tarragon leaves getting a gentle bubbling the next day (organic for the natural bacteria). There was a distinct aromatic "flavor" to the young starter that soon dissipated over the first 5 days because of the discard.  I use Anna's method to maintain my starter. Easy Sourdough Starter: No feedings, no discards - Our Gabled Home:  https://youtu.be/POD2gRL799Q

Multi-Grain Sourdough Bread from a Breadmachine Ingredients   1 cup + 2 teaspoons (248g) Water   3/4 cup (192g) Sourdough Starter   3/4 tsp Sea Salt   1-1/2 Tbsp (23g) Applesauce (in place of oil)   :no_entry: 1/3 cup 7 Grain Hot Cereal   2/3 cup (39g) Rolled Oats (I doubled the oats because I haven't received the 7 grain cereal yet) 1 Tablespoon (8g) Flax seed meal   1 Tablespoons (8g) Chia seed meal   1-1/2 teaspoon (3g) Active Dry Yeast   1-1/2 cups (225g) Bread Flour   1-1/2 cups (225g) Whole Wheat Flour 1 or 2 Tbsp Water or Flour (as needed) to obtain a smooth dough ball Instructions   Add all ingredients in the order suggested by your bread machine manufacturer and process on the dough cycle according to the manufacturer's directions.   After 3 hour rise, complete your loaf with the bake cycle.   Let loaf cool for 15 minutes before slicing.   Makes 1-1/2 lb loaf (13 slices). Formerly a Bob's Red Mill recipe, def...