Mode A — Counter (Bake Several Times a Week)

Best if: you bake sourdough 3+ times per week.

Keep starter at room temperature, lid loose.
Feed once a day (or twice a day in warm weather, ~12 hr apart).
Standard maintenance feed: discard down to ~25–50 g, then add equal parts flour and water by weight (e.g., 50 g starter + 50 g flour + 50 g water).
Always at peak when you need it.

Downside: Daily feeding commitment, and you'll generate constant discard.