How to care for your sourdough starter

Once the starter has reached peak activity, start regular daily feedings: combine equal amounts of starter, bread or regular flour, and room temperature filtered water in a glass jar. Mix with a spatula until thoroughly combined. Cover with a lid and store mixture at 76°F/24°C (or room temperature) until the starter reaches peak activity. Repeat daily. You will use the starter at peak activity when using recipes.

If you plan on only using your sourdough every once and awhile, I will tell you what I do.

I do my normal feeding of equal amounts of starter, flour, and room temperature filtered water in a glass jar. I let it sit for at least an hour, but it can be up to 5 hours and then pop it in the fridge. By storing it in the fridge you can feed it once a week. Ideally you need to let it rise for about 1-5 hours and then pop it back in the fridge. When I know I will be ready to cook with it I will take it out of the fridge, feed it usually two times as previously mentioned and then it is ready to go. 

Just know sourdough is a journey and is pretty forgiving. You will learn as you go so do not let all the info overwhelm you. If you mess up, no big! Try again, it is totally worth it!