I was introduced to the concept of stiff culture (100/100/60 of discard, new flour, and water respectively) at the Survey of French Bread course, and I really like it. It seems very happy in the fridge with a once a week feed, whereas two previous batches of liquid culture started with the KAF starter went off after a few months. The beauty of it is that I can made formulas that use the stiff culture such as pain au levain, and when I want to make a recipe with liquid culture, I can take a bit of the stiff, give it some 100/100/100 feedings, and have it ready to bake in two days.

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