A standard feed has been 10 grams whole wheat flour, 90 grams bread flour, and 100 grams of water. She lives happily in the fridge most of the week until the night before I bake with her when she gets heavily fed at a ratio of 5:5:1=flour:water:starter by weight. Minimum feed needs to happen once every two weeks in the fridge or twice daily if living on your counter. I only keep 100g alive in my fridge at a time. https://www.instagram.com/reel/DBRjD78Py1C/?igsh=aGM1dXpoZW1sbW5x

Below is the class I took originally to learn how to make traditional sourdough! It often goes on sale for 10-20 dollars. https://www.udemy.com/course/sourdough-bread-baking-101/ My typical loaf is 450 g Bread Flour, 50 g Whole Wheat Flour, 350 g Water, 100 g Starter, and 14 g Salt all blended together and let sit to autolyse for 2 hours. I then do four sets of stretch and folds every 40 minutes. I preshape and let sit for 20 minutes, do the final shape, and pop them into their banneton. I stitch the top together and place it in the fridge overnight. In the morning, I Pre eat my oven and Dutch ovens to 500 degrees. I flip my loaf out of the banneton and onto a silicon sling. I do my decorative score and release score, then pop them into the Pre heated Dutch oven and turn down the heat to 475 to bake with the lid on for 25 minutes. When that time is up, I rotate the pot and remove the lid, turning the heat down to 450 for 27 minutes. After that, make sure the loaf is at least 205 degrees to be sure it's done. Don't cut it open until it has cooled for several hours or it will be gummy in texture. Enjoy!