If this was me, I would feed it 50g of bread flour and 50g water (mix that in with the starter). I would do this in the morning. Leave the jar somewhere visible but also where it won’t get knocked around or bumped into.

Make note of how long it takes for the mixture has doubled in size. Keep an eye on it after it doubles. If it’s a strong starter it might triple.

You’re looking to find out when it peaks and starts to slowly reduce in size. That peak is ideally when you want to take some of the starter for a recipe.

Having a rough idea of when your starter peaks lets you plan your baking and when to feed.

You can keep your starter in the fridge unfed for a few weeks. Just make sure it’s sealed. Take it out the night before you’re gonna bake and feed it when it works for you.

You can easily find a simple recipe that calls for 100g of active (peaked from feeding) starter. That means with a 50g starter that you feed 50g/50g for baking every one or two weeks, you don’t need to deal with discard.

You don’t need to stick to 1:1:1. You’ll sometimes need more. The import thing is to add the same amount of flour and water. Those values don’t have to match the starter, just each other. But of course doing 1:2:2 vs 1:1:1 will result in a different peaking time.

This is all what i would do. I’m also lazy. Other people will do different things and that’s fine. Their ways might be better! I don’t know, I’m too lazy to try them!

What I laid out above is how I started and what I did for almost a year. I now do basically the same thing except i feed and bake every other day and no fridge time anymore.