I'm helping a friend who's new to SD and i came up with a quick list of tips for her. Please offer additions or revisions if you think they would be helpful.
Hereís how I do it:
1. Start with about a cup and a half of the starter, stir it well with the Danish wisk,
2. Add a cup of King Author All Purpose flour and a little less than a cup of water (no chlorine), stir it well with the Danish wisk,
3. Youíll have about 2-1/2 cups in the jar, leave it out until it grows as far as it will and starts to recede. You can now put it in the frige for a few days.
4. To feed, take it out and let it warm up to room temp, dump out half and start over at step 1.
When you feed it it will take about 4-5 hours to grow to max volume. I like to use the starter when itís between double and the max. if youíre making Tartine bread, you can feed it in the afternoon and make the preferment late, it will be ready in the morning. If you want to make dough in the morning, feed it late Ė it will be on the way back down in the morning Ė just add a half cup of flour and a small amount of water and in about an hour it will be all fired up again. Thatís how I use it to make pizza dough.
I feed mine twice a week. if you want to leave it out and never refrigerate, just feed it more often. Some people think thatís better. it can stand a week or more of no attention. It will get a layer of liquid on top, just stir that in and then dump and feed.