What is a starter? Is that similar to kombucha where you reuse the scoby to start the next batch?
Making bread is mostly the same as making beer, which I kegged a lager two weeks ago. Assuming you aren’t just being funny, it takes a couple weeks to start, collecting wild yeast, but after that, you will always have yeast for bread. If you put it in the refrigerator, you add flour and water once per week to feed it, but yeah, you are using the same thing each batch. The big difference is, the rise is extremely slow, so it takes about a day to make a loaf.