Sourdough starters really only need a ton of babying when they’re new. Like the other commenters said, it’s just giving it warm water and flour, people recommend different ratios for optimal vitality but an established starter won’t die because you went from 60/40 flour to 50/50 or whatever. You’ve got some good responses here but also check out !sourdough@lemmy.world for more tips and pictures of delicious bread.