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@pharoahsanders
I hold back 200g dough from the batch, and put it in the refrigerator to add into the next batch. Then cut 200g from that to keep to next time, cut and save 200g, repeat infinitum. Store it in a kilner jar. The dough develops acids over time, and the levain carries it into the next batch, I believe. I may be making this up, but I am sure if you Google levain you can learn all about the science.
Costco is out by Ikea in Dartford. Not everybody is eligible to shop there (no idea why) but again Google is your friend here to find out if you can. The buffalo mozzarella is a deal at 1.25 each. the same price as those crap balls in my local co-op.