You asked about how I got into running so here is what I did. I started with a walk-run method where I would walk for two minutes then jog for one minute and repeated that for about twenty minutes total. The key is to not push too hard too fast because that leads to injury or burnout. I did that three times a week for the first two weeks and then gradually increased the jogging intervals. By week three I was jogging for two minutes and walking for one. I also learned that having a good pair of shoes makes a huge difference. I went to a running store and had them watch my gait to recommend the right type of shoe. For hydration I always drink water about thirty minutes before I head out and I bring a small bottle with me for longer runs. Stretching afterward helped me a lot with soreness especially focusing on my calves and hamstrings. I also found that running with a buddy keeps me accountable and makes the time go faster. I know that first few weeks are the hardest but once you build the habit it gets much easier. I also use a simple app to track my distance and pace which helps me see progress over time.

Something else that helped was setting small goals like running a full mile without stopping and then building from there. I also mix in some strength training on my off days to help with overall endurance. Let me know if you want more details on any part of this.

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Regarding your question about maintaining a sourdough starter here is what has worked for me. I started mine about three months ago and it took about ten days to become active enough to bake with. I used equal parts whole wheat flour and water to feed it every twelve hours at first and then switched to once a day once it was established. The key indicators I look for are bubbles on the surface and a pleasant tangy smell not like vinegar or nail polish remover. For feeding I discard half of the starter and then add fifty grams of flour and fifty grams of water. I keep it on my kitchen counter if I am baking regularly or in the fridge if I only bake once a week. When I am ready to bake I take it out the night before and feed it so it is active and bubbly in the morning. The first loaf I made was a bit dense because I did not let it rise long enough. Now I let it bulk ferment for about six to eight hours at room temperature until it has almost doubled in size. I also learned to score the top with a sharp blade to let the bread expand evenly.

Another tip that helped me was using a kitchen scale instead of measuring cups because it is much more accurate and consistent. I also keep a small notebook with notes on each bake so I can tweak things next time. Let me know if you have more questions about the process.