u/IntrepidPilot1941

Hello,

I started baking sourdough last month, and I'm a bit lost on how to properly take care of my starter.

I only bake once a week and keep my starter in the fridge in between. Because I keep seeing so many different methods online, I’ve been very inconsistent with my feeding ratios, and now I'm confused. My starter doesn't seem very strong yet (it's 1 month old).

I was thinking about trying this routine: Take a small portion of my starter, feed it at a 1:5:5 ratio, and use that to bake. Then, feed the remaining starter at a 1:1:1 ratio and put it straight back into the fridge. Would that work?

Thanks for your help!

(Sorry for any mistakes, English isn't my first language—I speak baguette)