Here is how our family takes care of our starters!
Step 1
50g Starter, 50g flower, and 50g water (filtered and warm).
This follows the 1 to 1 ratio and does not need to be exact. Leave in warm area and let rise. The starter should at a minimum double before use (2-4 hours). If you don't plan to bake, then simple discard 100g to a jar. The jar will get a black like water on top if you collect long enough. This is normal and should not be thrown out. Look for discard recipients here.
Step 2
100g Starter, 30g olive oil, 25g salt, 1200g flower, and 850g water (filtered and warm).
Mix everything into a bowl until it comes together (will get flakey before it gets smooth). Place a kitchen towel over the bowl and set a timer for 30 minutes. Every 30 minutes pull each side up and fold to the opposite side of the bowl (as if it was square). Repeat 3 to 4 times. Let rise in the bowl for 4 to 5 hours (overnight is fine).
Step 3
Preheat oven to 450 degrees and baked covered for 25 minutes.
Place bread into Dutch oven and score the beard using a razor blade. scoring is about 1/4 inch deep.
Step 4
Reduce oven temp to 425 degrees and remove lid for 12 minutes.
This should give you the beautiful brown crust.
Step 5
Remove your sourdough from the Dutch oven and place on a resting rack.
Step 6
Enjoy your bread!