Hello, everyone!

I've been baking with commercial yeast for about 8 years (and have been lurking on TFL for almost as long) and have recently decided to dive into sourdough baking. I've started with this tutorial [1] which has produced a quite vigorous starter. I'm currently up to day 7 and am not sure where to go from here. Currently my starter is at 166%, right? (feeding is a 1:1:1 ratio of starter:flour:water by volume). Is this too wet? I've been feeding once/day at room temperature - should I do more? How long and at what volume do I need to maintain my starter so that I'll be able to bake with it? All my attempts at finding solutions have produced quite contradictory answers, and I'm not quite certain I understand the rationale behind any of them. Please advise!