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I've come to the conclusion that there seem to be two schools of thought with regard to SD starter feeding ratios. I'm talking about maintenance refreshes here, not levain builds.Assuming a 100% hydration starter for simplicity, one school seems to suggest a 1/1/1 or 1/2/2 ratio (starter/flour/water) and this would be good for twice or even once a day feeding.
I've been baking sourdough loaves off and on for 5+ years now and lurking on this forum. Started with the Tartine book and quickly moved to mostly baking Maurizio's excellent recipes. There has been a slow accumulation of experience and dare I say skill. But in the last ten days or so, I feel like I've had a major bump due to two aha moments - both thanks to you lovely people.