A detailed process for using the eternal leaven stored in the room

[The conditions are:]

Hello! I'm just starting to bake sourdough bread, and so far I'm just making sourdough. And the question arose about the sequence of actions at all stages of the process of making bread.
The conditions are:
A family of three.
You need to bake bread a races or two a week, in the oven.
Rye sourdough is kept in the room.
Rye bread.
Question: How to build the whole process of using sourdough, storing it, and baking bread in actions and in proportions of sourdough and flour?
Now I can answer this question only theoretically, and most likely not correctly.
My theoretical answer (all the values ​​are theoretical, I don't really know what they should be): We have half a three liter jar of leaven. We take two thirds of it. We mix it into the dough with flour, of which we take twice as much in quantity, add water and salt, spices to taste until an acceptable dough is obtained, and put the dough to rise on a battery, or in a warm place with a temperature not exceeding 35 degrees, until the volume of the dough increases one third, or about 6 hours. As the dough has risen, put in the oven at 200-250 degrees, for a couple of hours. And add 100 g of flour and 100 g of water to the remaining leaven, and for three days we repeat this procedure every day, and as the sourdough is collected half a three liter jar, we repeat the whole process of making bread: we take two thirds of the sourdough, etc.
And now the moments that I doubt:
1) take two-thirds of the leaven correctly, or can I leave less leaven? Or in general, you need to take all the leaven, mix it with flour, and only from the resulting dough take a part for the leaven (how much dough to take for the leaven, from which you will need to bake again in three days?)
2) when to add salt and spices to the dough? before or after placing the dough on the battery for raising?
3) after the dough has risen on the battery, does it still need to be kneaded or is it carefully transferred to a baking sheet without whipping? or is it even better right in the dish in which the dough was raised and sent to the oven without touching the dough?
4) it is correct to store the starter culture in the room if I add 100 g of flour and water every day, as in growing (the available starter culture is about 100-200 g), or to maintain the finished starter culture, every day you need to add not one hundred grams of flour and water, but as much sourdough? for example, 300 grams of sourdough, respectively, and 300g of flour is needed, or is it all the same to add 100g of flour every day, no matter how much sourdough?
5) how to care for the leaven stored in the room if you need to maintain it for a week? add 100 g of flour and water every day, or 1 part of sourdough and 1 part of water and flour? or maybe two parts of flour and water, in relation to the leaven? which is more correct?
6) At what temperature and how long is it better to bake rye bread in the oven?

add 100 g of flour and 100 g of water to the remaining sourdough, and for three days we repeat this procedure every day, and as the sourdough is collected half a three liter jar, we repeat the whole process of making bread: we take two thirds of the sourdough, etc.

Thus, you will get a sour starter culture, tired of underfeeding and very sick.

A healthy starter, even when fed in a ratio of 1: 8, wants to eat twice a day.
I take 5 g of sourdough and give it 20 g of water and 20 g of flour. Until evening, she uses this food for herself. If I don't bake tomorrow, I take 5 g from it, throw out the rest, feed it again. If I cook it for baking, then I take 50 g of water and flour with the second feeding, and 130 - 150 g for the third.Or I immediately add 150 g of water and flour to 45 g of leaven. After 12 hours (sometimes even earlier), it is ready for kneading. And again I leave 5 g to feed 20 g of water and flour.
Total: consumption of 40 g of flour per day is not so scary.
PS For baking, I usually take about 300 g of sourdough, if the recipe does not indicate the preparation of sourdough with sourdough.

Thus, you will get a sour starter culture, tired of underfeeding and very sick.

Thanks for clarifying! Now the principle is understood. Now I really have a sour smell in a three-liter jar after the second feeding, on the third day. As I understand it, now you need to throw out a part, leave a little, and feed 1: 2, or 1: 3 (leaven: flour with water)?

As I understand it, now you need to throw out a part, leave a little, and feed 1: 2, or 1: 3 (leaven: flour with water)?

Everything is correct.
There is the concept of "feed" and the concept of "refresh". We feed regularly, refresh only before baking and as needed. Let me explain with an example: yesterday I was planning baking for lunch today. Weighed the leaven, it turned out to be 39 g. In the evening, about half past eleven, I fed her 100 g of water and flour. By nine in the morning, she was ready to bake, and I had to go to the market and bake it. I refreshed her - it was about 230 g (full sourdough is always slightly less than its components when feeding), I gave her another 100 g of water and flour. after 4 hours it is ready for baking. And I’m just done, and I’m ready too.
Refreshing - in order to delay the baking time and the amount of feed is desirable = the amount of starter culture (or close to that).
Feeding - how many starter cultures in grams = the same or more, but NOT LESS flour in the feed. Since you have 100% sourdough (flour = water), then the amount of feed is twice or more than the sourdough itself. If there is little feed, the leaven will quickly "eat" and will starve. It has a function of self-survival - it begins to accumulate acid. And we don't need sour bread.