Sourdough feeding help
Recentlly i asked a question regarding sourdough feeding , several people respond but I am still confused,
I searched the web and the TFL also and saw so many methods and approaches about feeding and maintaining the sourdough starter.
could someone give me a simple and clear method how to use my sourdough for baking ?
Lets say the receipe required for 360g ripe soudough starter. and lets say i am going to bake only once in week and save my jar in refrigerator.
what are the recommended steps i should do ? what amount of starter i need to keep in my jar ?
thanks for your help.