About leaven

Hello dear bakers! I'll probably ask a very stupid question)))) but as a beginner, you can! For the first time in my life, I brought out the leaven. Yesterday I transferred it to the maintenance mode. The goal is to feed once a day, in the morning, so that by the evening it reaches a peak and I could put a dough for the night. Here. The leaven was at its peak by evening, everything was ok. I didn't need the dough, but I fell into a stupor - out of my 30 grams of starter, I need 5 grams in the evening, for example. And what to do with the bulk of the leaven? I pinched off 5g, and 25 - just put it on until the next feeding in the morning? Or if you disturbed, you need to feed? And if you need to feed every time you pinch off for dough, then what about the feeding schedule once a day in the morning? Head spin! If you can help with the answers, I will be very grateful! Because the Internet is full of recipes for how to withdraw, how to continue to lead the sourdough itself - it is also full. But this very moment is somehow missed ...

I pinched off 5g, and 25 - just put it on until the next feeding in the morning? Or if you disturbed, you need to feed? And if you need to feed every time you pinch off for dough, then what about the feeding schedule once a day in the morning? Head spin! If you can help with the answers, I will be very grateful! Because the Internet is full of recipes for how to withdraw, how to continue to lead the sourdough itself - it is also full. But this very moment is somehow missed ...

Just leave until next feed, or refrigerate if not baked every day.

Thank you so much! And how can you carefully change the mode of maintenance for the evening so that she does not have stress? Still, she's so young ... I'm afraid to spoil

The leaven was at its peak by evening, everything was ok. I didn't need the dough, but I fell into a stupor - out of my 30 grams of starter, I need 5 grams in the evening, for example. And what to do with the bulk of the leaven? I pinched off 5g, and 25 - just put it on until the next feeding in the morning?

I do this: 3 grams of sourdough, 20 grams of water, 25 grams of rye flour. I feed them once a day. From 48 grams for the next feeding I take 3 grams, 45 grams if you don't need to bake, then send it to the refrigerator. On these leftovers I bake pancakes, pancakes, muffins - well, very tasty. Also, on leftovers that are no more than a week old, you can bake molded Lithuanian bread.

Thank you so much! And how can you carefully change the mode of maintenance for the evening so that she does not have stress? Still, she's so young ... I'm afraid to spoil

I change the feeding mode like this:
10 g of sourdough 20 g of water, 20 g of rye flour (if you are using rye sourdough)
or
20g of sourdough, 40g of water, 40g of flour.

For example, at 10 am I fed, at 10 pm the second time. The ripening of the sourdough depends on its strength, flour and temperature around, sometimes it is already possible to feed after 8-10 hours.