Regarding your question about the sourdough starter, I've been maintaining mine for about three years now. The key is consistency with feeding every 12 hours if kept at room temperature. I use a 1:1:1 ratio of starter, flour, and water. For the flour blend, I do half bread flour and half whole wheat. The whole wheat gives it a more complex flavor profile. Temperature matters a lot too. I keep mine at around 78 degrees Fahrenheit. If it's colder, fermentation slows down significantly. I've found that using weighed measurements rather than volume makes a huge difference in consistency. The discard can be used for pancakes, crackers, or even pizza dough. I recently made a batch of sourdough crackers with rosemary and sea salt that turned out great. Let me know if you want the recipe.
HARBOR FREIGHT
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About that raised bed question, I ended up going with cedar because it's naturally rot-resistant and doesn't need chemical treatment. The beds are 8 feet long by 4 feet wide and 18 inches tall. I filled the bottom with sticks and branches for drainage, then added a mix of topsoil, compost, and vermiculite. This year I'm doing tomatoes on the trellis side, basil around the base, and peppers on the other end. The drip irrigation system I set up on a timer has been a game changer. I run it at 6 AM for 20 minutes. Mulching with straw has really helped retain moisture and suppress weeds. I also added marigolds around the border for pest control. The soil test came back slightly acidic, so I added some lime last fall. Next season I'm thinking about adding a second tier for strawberries.
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