Maintaining Starter/Culture

[NinoDel]

Want to have my own to maintain and keep.

Assuming I have a starter using, flour, water and yeast:

At feeding time after I discard half of it, I keep reading to add a ratio of 50% water and 50% flour.  Am I correct in assuming that means I should not add anymore yeast and that water and flour at feeding time is sufficient for the life of it?

Thank you

[parallei]

Assuming I have a starter using, flour, water and yeast:

At feeding time after I discard half of it, I keep reading to add a ratio of 50% water and 50% flour.  Am I correct in assuming that means I should not add anymore yeast and that water and flour at feeding time is sufficient for the life of it?

Thank you

When folks are talking about a starter here, they are typically not talking about something that includes the addition of a commercial yeast.  The post linked below contains links to a couple of methods for creating your own starter.  There are a bunch of methods and videos out there if you "google" it.

https://www.pizzamaking.com/forum/index.php?topic=20479.msg446890#msg446890