I've heard that some let some starter dry out, ie you know just like the the stuff that dries in the kitchen naturally, and then they crumble it and store it in an airtight jar. Then add it to flour with water to restart. That saves freezer or fridge space and will I guess last indefinitely. And you can send it to someone in the post!
Using hydrolysis and then under-yeasting and letting a slower starting poolish is something I've really enjoyed.
Not heard that one. Never tried that method.
I agree you need to be patient with the dough starter. The longer you leave it, the better tho' too long and it turns rancid. The time between feeds varies immensely. Whilst it saves on yeast (I prefer fresh for conventional bread), it takes a longer.
But I'm not an expert, just bake for the family. Unfortunately they won't eat shop bought bread now!
I do have a gas oven, which helps as it gives a more moist heat. Tho' I use a water bath in the bottom for a crusty loaf. On the other hand it does tend to burn on 450 deg.F.
BTW, I don't think I use Canadian flour, just a mix of white and wheatmeal bread flour.