Sourdough starter

Then you are a week or two away before you're able to use it. I think you should concentrate on getting the starter viable before thinking about anything else. Keep your starter at around 78°F and it should be ready sooner rather than later. If you experience any lag in your starter then slow down the feedings. Don't be in a hurry and over feed at this young stage.

Just a brief outline as an answer to your question.

There are a few ways to keep and use a starter. Two main ones...

1: feed your starter and take some off to put into the recipe when ready

2: keep only a small amount and use it to build off-shoot starters (aka "levains)

In both cases you'll want it to be a good feed of at least 1:1:1 and use when ready. In which case you'll only wish to keep smaller amounts of starter at an one time otherwise you'll be building and discarding a lot. Only way to get your head around this is to start using it and follow recipes at first.

I don't know which recipe you're following but you're already getting into very large amounts.