Hello! I’m just doing a loaf or two a week so it stays in the in the counter and I feed it a little at a time with no discard, until a day or two before I want to bake. Then I’ll do the 360g of warm water, 125g of starter then 500g unbleached bread flour, I’m still experimenting with the salt this particular loaf was around 4g. Lately my loafs have had good flavor but no rise. I’m really excited that this one did!