Hi Meg,
There are so many different starters ... and, from some of the readings I've done, various ones are treated differently. If yours seems to be working out the way the article says (I'm not familiar with that magazine) go with it.

I've had my starter for probably 25 years! In between I've had a couple of others that I started myself ... and either lost or tossed or they went bad. This one seems to stick with me! If we're going to be away for over 10 days I usually put it in freezer; and then when we get home take it out, put it back in fridge and let it thaw in its own time. My starter is kept in the refrigerator. I take it out the night before I use it - put it in a large bowl and add 1 cup flour and 1 cup warm water; mix; cover and by the n next morning it is bubbly and rarin' to go. I put 1 cup back in the refrigerator container and use the rest for whatever I want.

I use my starter in breads, rolls, pizza dough, sweet rolls, etc.

My suggestion to you is to check the 'bread' section here at the recipe link --- there are hundreds of recipes and links --- some wonderful ones.

Another thing I do that might interest you - If the recipe I want to use does not call for my starter I will use 1 cup starter - and cut the liquid and flour down by 1/2 cup each. often I will have to 'adjust' a little after the dough forms ... just a tablespoon or 2 of liquid or flour - but it is, I think, a great way to keep using your own recipes.

One last thing, does the article say anything about what the temperature should be in your home if you leave the starter out all the time? I think that is about the only thing I would worry about. Do you cover it?Enjoy!