Best how-to on feeding starter I’ve seen is from Cultures for Health

Countertop starter: feed 2-3 times daily.
1 part starter : 1 part water : scant 2 parts flour. Brown water on top indicates starter needs to be fed more often.

Fridge starter: feed at least once weekly. Use 1 part cold starter : 1 part water : 1 part flour. Cover & let grow for 1-2 hrs, return to fridge.

Favorite discard recipes:
Biscuits (from King Arthur Flour, baking powder biscuit using starter as the liquid. Works as well with 1/2 the butter – if you’re running out of butter or want a lighter biscuit)

Crackers (learned from Little Spoon Farm, you can literally pour starter in a pan and bake it at a low temp to make really tasty sour crackers)

Pizza Crust – Add to bread machine on pizza crust setting or knead & let rise.
2.5 cups flour, 1/3 cup warm water, 2 tsp yeast, tsp salt, Tbs sugar, 2 Tbs Olive Oil.