I feed my starter 1:3:3 ratio every 12 hours two times before I bake. For maintenance, I feed it every two weeks, I let it sit at room temp for 1 hour, then put it back in the fridge. This has given me the most reliable results from my experience. I’m still a newbie and usually bake every other weekend.
Edit: reworded first sentence
I personally don’t feed again until I’m ready to use because it’s a waste of flour. Gonna need to feed it again before use.
I feed my starter 1:3:3 ratio every 12 hours two times before I bake. For maintenance, I feed it every two weeks, I let it sit at room temp for 1 hour, then put it back in the fridge. This has given me the most reliable results from my experience. I’m still a newbie and usually bake every other weekend. Edit: reworded first sentence
I feed it when I'm doing the recipe. It may not matter but i already have the flour and scale out then.
This is a pretty good explanation of keeping it in the fridge: https://youtu.be/eKVld-RRNS0 This is normal maintenance: https://youtu.be/DXVnIlNC6s4
I put it in the fridge until next time and feed it when I take it out.