We do (well, my wife does, in the fridge). Its pretty bulletproof. We had one going in central TX for a decade, did not bring it with us when we moved. Restarted here in FL, where it was even easier to get going.
We use it for bread, of course, english muffins, sometimes pizza, foccacia. Every once in a while, a small amount of excess starter goes to the chicks in the same way that a wilted celery stick goes to the flock, or a carrot's peel, etc.
We've made injira, too - which is the same idea, but a different grain for the flour than you see here in the US. I am a **BIG** proponent of King Arthur's products. Consistently high quality, and higher protein than most of the supermarket competitors. Also, "Bob's Red Mill" (great supplies for making rye and pumpernickle breads), and more recently Anthony's (though I've not used their flours other than Teff, mostly their bulk spices, I have every reason to believe their flours are of high quality as well).
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