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Feeding a sourdough starter is nothing more than giving the wild yeast and bacteria a fresh meal of flour and water on a rhythm they can rely on.
The standard home ratio is 1:1:1 by weight — equal parts starter, flour, and water. Discard down to about 50 grams, add 50 grams of flour and 50 grams of room-temperature water, and stir until no dry flour remains.
A starter kept on the counter wants feeding roughly every 12 hours. One kept in the fridge is happy with a single feed each week, warmed up and fed twice before you plan to bake.
