Judy, that bread looks great. When I make a large loaf, I cut it in 1/2 and wrap 1/2 in foil, and freeze it. It defrosts very well.
I love how people are making their own starter or sharing a live one. Yesterday I met a stall holder at the Farmers Market who was about to pay over $100 to do a sour dough making course, just to get her hands on some starter. I said I would post her some with instructions. She also has a TMX, but knows nothing about our Forum. Does now.