Don't panic: Sourdough baking seems complicated, but it actually just requires patience, flour, water, and salt.
Think of sourdough starter as a natural leavener, and, in many cases, a way to cultivate the wild yeast that exists naturally in flour and in the air and convert it to something that you can use to make bread rise. Commercial yeast is more consistent, both in terms of results and flavor, but you can think about wild yeast versus the commercial variety as something like the difference between an heirloom tomato and the supermarket kind. What you sacrifice in consistency, you often gain in flavor.
The rule of thumb is to discard part of the starter when you feed it, because otherwise it’ll just keep growing and growing and eventually fill your apartment and/or eat Manhattan, which is not the result we’re going for. It’s helpful to have a scale to measure out the ratios of starter to flour and water here, but if you don’t have one, measuring cups or even just eyeballing will do in a pinch.
A little bit of starter can eat a lot of flour and water. Once you feed it, reseal the jar but leave the starter with some access to air—I leave mine with the lid on it but not screwed tightly. Some folks cover it with cloth. Whatever works for you. If you’re baking frequently, feed it once or twice a day and leave it out at room temperature to keep it active. For less frequent baking, feed your starter just once a week and keep it in the fridge.
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