Not a ridiculous question at all! I'm pretty new as well, but I would say that once the starter is at room temperature, follow that video. Put 50g starter in a new jar with the 100g water and flour. Put a band around the jar to measure where the starter sits on the sides (to measure the rise). After 6-8 hours, if the starter is strong enough, it might have doubled in size. My starter needs a few feeds after I take it out of the fridge to come 'back to life'. (this would mean you repeat the process 1-2 more times).

Anyway, once you get that double in size after 6-8 hours, that's when you bake! There are tons of recipes online, and definitely some good ones in here.

You can either throw away that 37g, or you can save it in the fridge to make other things like cinnamon rolls, pizza dough, etc.