I'm not sure if we agree or not. I'm not at all after the classic sourdough taste, and am not really interested in keeping a friend. I buy bulk dried yeast and always use yesterdays dough as a starter, do a slow ferment in the fridge, or keep a fresh sponge fermenting for a day before I actually make bread. lots of fermentation really does develop a richer flavor.

if I do want to grow a friend you suggest I turn my culture over often to stop it getting too funky, and use proofing chamber to get rapid yeast development when actually baking?