Since I lent my Bread Bible book to a relative until next week, I can only suggest that you refer to the book for your questions about rising times, baking in a
dutch oven, oven temperature, etc. It’s a fairly involved process from what I remember, but much simpler using the book’s concise instructions.
The only thing I can tell you about storing your homemade starter at room temp for several months is that you would have to feed it every day if you did that.
Of course, refer to the book to see if it’s necessary to keep it at room temp in the first place. I’m sure refrigeration with less feedings would be recommended.
I still can’t get over the beauty of having a fully active starter!
Next week, when I get my Bread Bible back, I’ll be referring to Rose’s instructions on expanding the starter in order to make sourdough pizza.
Best of luck and thanks again!