Sourdough bread and how to feed sourdough starter

Information about how to feed your sourdough starter. 
https://homesteadandchill.com/how-to-feed-sourdough-starter/

What works for me- Once a week, pull the sourdough starter out of the fridge in the morning and let it come to room temperature on the counter. Discard a portion of your starter before feeding. The discarded sourdough can be made into crackers or composted. Now for the 1/4 cup or the 1/2 cup of starter that remains I add 1 cup of flour and 1 cup of warm water to the starter and mix it together. I place a rubber band around the outside of the jar to mark how much starter is in the jar and helps you visualize when your starter has doubled after being fed. I often put my starter jar on a rack in my instant pot on the yogurt setting for a few hours to speed up the doubling process. 



Easy Sourdough Artisan Bread Recipe
Recipe from https://anoregoncottage.com/easy-sourdough-artisan-bread/

An easy artisan sourdough bread that is mixed up in the morning and baked in an enamel pot for a perfect crust and chewy interior.

Ingredients
3 cups flour white whole wheat, whole wheat, unbleached, or a combo
1 ¼ cups warm water*
3/4 cup active sourdough starter 75%-100% hydration (I prefer 75%)
1 tablespoon honey
1 ½ teaspoons salt

Instructions
Mix all ingredients together in the bowl of a stand mixer (or large mixing bowl) just until combined and then let sit for 15 minutes.
Using a dough hook, knead for 5 minutes. If making by hand, knead for 8 to 10 minutes.
Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.
Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.
After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there's a good coating of flour on the top, as this will make slicing the top later easier. TIP: I often shape the dough in a small skillet to keep the edges from spreading as much as a cookie sheet.
While the shaped dough is resting, set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees (alternately, you can use a baking stone), and set the timer for 40 minutes.
When the timer goes off, slash the top of the loaf with a serrated knife (in 2-3 places) and transfer it to the hot pot (or stone) by holding the edges of the parchment to gently lower into the pot (the bread will bake while on the parchment).
Replace the hot lid and bake for 12-15 minutes. Remove the lid and continue baking for another 13-15 minutes, until golden brown.
Remove to a wire rack to cool at least 30 minutes before cutting.

Notes
*You may need less if your starter is wetter- mine is a 100% hydration starter, fed an equal ratio of flour to water.
Slicing Tip: if you don't have a good serrated knife, try using an electric knife to easily slice through crusty artisan bread. It works like a charm and even cuts through warm breads without squishing the crusts like regular knives do.