Remove the bread from the oven and let it cool. At this time, you either need to put paper kitchen towels under the bread, or turn it over several times so that the bottom does not stick. And pour flour and water into the remaining starter again. If you are going to bake bread the next day, you can not put it in the refrigerator. And if not, then be sure to put it in the refrigerator so that the sourdough does not sour. If the starter is stored in the refrigerator, the fermentation process slows down, and you can feed it every 2-3 days. If you bake bread often, the process of "circulation" of the starter will occur naturally. Take as much sourdough as you need, then add flour and water to the jar and put it back in the refrigerator. Even if you don't bake bread often, yeast still needs to be fed 2-3 times a day. When the amount of sourdough is noticeably more than half of the jar, then just drink a few spoonfuls of sourdough before the next serving, and then add flour and water.