Making a Sourdough Starter For the First Time? Here's a Daily Guide

Some final thoughts: once your sourdough starter is strong and healthy, you can pare it down so that you're not using as much flour (and discarding as much). Another option is to put it in the refrigerator and then you only need to feed it once a week. You will want to take it out a few days before you plan to bake with it and feed it two to three times at room temperature.

Hope this was helpful. (It's the yeast I could do.)