I have been baking sourdough for more than 15 years. But interrupted it from 2010 to 2015 due to a very hectic business schedule. As the bakery next door was closed in 2016, I resumed baking so the family have high quality bread every week.
Xing Ling is a very resilient and resistant starter. It is made of 50% whole wheat flour and 50% bread flour. Can stay more then 10 days in the refrigerator without feed, and still yield fantastic sourdough when brought back to room temperature.