Sourdough Starter

This is the feeding ratio I’ve used to maintain a healthy starter! Mix starter with warm and flour, let it rise to peak. Bake.
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If baking daily: discard down to 30g, feed with water and flour. Let Rise to peak. Bake. Repeat.
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If not baking daily: keep starter in fridge until 8 to 12hrs before you’d like to bake, at which point you discard down to 30g, feed with water and flour. Let Rise. Bake. Repeat.

This feeding schedule is enough to pull about 250g of starter at peak + 30 to 40g leftover to feed and start the process again.