Rye sourdough, confusion

Hello, please help me figure out the leavens.
I have a recipe from the instructions for the bread maker:
Sourdough (for 10-15 loaves): water-500ml
rye flour 3 cups (240ml cup)
sugar 3 tsp
yeast 1 tsp l.

Bread (680g): 1 cup water
wheat flour 2 cups
rye flour 2 cups
Sourdough 1 tbsp. l.
Yeast 1 tbsp l.
well, more tea leaves, salt, sugar and butter

Now it’s not clear. The sourdough seems to be stored for no more than 2 weeks, why then does the recipe indicate such a huge amount of ingredients for the sourdough? After all, if you add everything in a spoon, then it will have time to deteriorate. Is there a misprint in the recipe or the starter culture can be stored for more than 2 weeks?

Further, I studied the starter culture section on the forum and conclude that the starter culture is prepared without yeast and is added to the dough in an amount of about 250g (regardless of whether yeast is used in the dough or not)
If the recipe given in the instructions is correct, then why is the yeast-based sourdough put in the size of a spoon, and the yeast-free sourdough as much as 250g.

Sorry, if I didn't quite clearly stated it, maybe we'll figure it out during the conversation ...

[Sleeve]

Sleeve, Hello!
Indeed, the quantities are still the same! Let's start by looking at what we already have on the forum. Right here: Classic rye homemade bread.
We started to bake it back in 2007, you may be interested. And there is less quantity of products for this very sourdough.

Now about the leaven itself. It is difficult to call it a full-fledged leaven. She did not go through all the cycles of making the leaven, but only the initial stage. Therefore, it does not work without yeast. There is yeast in the bread recipe. This product only has acidity, which accumulated there during fermentation and it will acidify the bread (and what else is needed for rye) and will help the yeast to raise a rather heavy dough.
All this leaven can be replaced with a teaspoon of apple cider vinegar, but this is already "another opera".

My suggestions to you personally on this matter:
1. Try to bake this bread according to our Classic Rye recipe.
2. Try to get a real sourdough, and also from our forum.
Is it accepted?

Thanks for the quick response. Do I understand correctly that such an unfinished sourdough is really put into the dough in the size of a couple of spoons, and the correct one is added in much larger quantities precisely because it is made without yeast?
I will definitely follow your advice, but out of stupidity I first made this leaven, and then asked))))) And it's a pity to throw it out))) Please tell me how much this yeast leaven can be stored in the refrigerator and whether you need to do something with it before baked goods?

Do I understand correctly that such an unfinished sourdough is really put into the dough in the size of a couple of spoons, and the correct one is added in much larger quantities precisely because it is made without yeast?

Absolutely right. This starter variant has a different purpose - to help the yeast cope with the heavy dough.

do I need to do something with it before baking?

It will not be able to store for more than two weeks, since it will accumulate acetic acid in itself over time.
And let me suggest you an adventure ... It will not be difficult to make a real one from this leaven. She needs to be fed for three days in the same proportions - how much leaven, the same amount of flour and the same amount of water. For example: take 50 g of sourdough from the refrigerator, add 50 g of water and 50 g of flour, mix and leave to ferment at room temperature. And no more sugar and yeast.As it doubles in volume, feel free to take from her for the next feeding, but no more than half. We throw away the rest, it is useless.
At the same time, on the second day, a not very pleasant smell may appear, this is normal and will pass after the next feeding.
And then see how to feed and store the "eternal" leaven in the corresponding topic of the section. Yours is not inferior to her in baking.
How do you like this idea?

Thanks again. The last, I hope clarifications)))))

How much eternal leaven can be stored in the refrigerator without top dressing, and how much it should rest at least after being placed in the refrigerator before the next top dressing.
So I put the starter culture in the refrigerator, how much it can lie with me without feeding, or how much it should lie without feeding (rest)