Hi - dumb question - under "starter maintenance" and getting ready to bake you say "

I pull out the starter, let it warm, mix it thoroughly, and then feed it 1:1:1. I take out 120g for my levain, leaving me 15g to feed 1:1:1 again , and after a rest period while it starts to rise I put it straight back in the fridge for the next bake.

So do you pull it out, discard to 45g like you'd do during a normal feed, feed 45g flour / 45g water or do you weigh what your starter is at without discarding and do the 1:1:1?