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@cmburns
I only ever have a small jar of starter as I don't need so much to build a levain, but typically when feeding I dial it down a bit; 10g starter, 50g flour (12g rye, 38g bread) and 50g water at around 80F.
Obviously there's a few more experts on here, but anyone who's new should definitely check out Maurizio's blog, The Perfect Loaf; has guides that are well laid out on all manner of things that are ideal for beginners