Well, I'm been making sourdough wheat, white, and even halfway decent
rye and challah loaves and etc, for about 2 1/2 years now, and having
great success with keeping my starter in refrig and replenishing it
every couple of days. I keep a white flour (bleached) starter in
refreg as well as unbleached mix, and of course a true wheat flour
mix, If I want to add rye, I do it as the mix is warming up on
counter before making dough. And they are right, kneading it is
relaxing as all get out, but I do mix the dry's first in mixmaster and
add wets and knead for a couple minutes before I take the dough out
and hand knead it further. Now am going to start to try the different
drying methods, air dry and freeze dry, just to see if it works.

But the real question I have is when does everyone slice their bread?
How many hours old? Before freezing? After taking it out of freezer?
and etc.
TIA