Unless you plan to bake every day, its best to keep your starter in the fridge until you’re ready to use.
Unless your recipe specifies different, use starter that has been fed within the last 24 hours.
Experiment with different ways of baking; a pizza stone delivers a strong crust, a lidded pot delivers a lighter crust and helps the loaf keep its shape, a loaf tin will give a good crust on the top with a lighter crust along the sides
Wrap your loaf in a tea towel after it comes out of the oven for a lighter crust
Very occasionally, after the initial feeding there’s very little life in your infant culture. If this happens carrying on the feeding programme for another 4 days. After day 4, tip away all but about 50g of the starter then start to add 50g of flour and 50g water every day for another 4 days. After the further 4 days, there should hopefully be some more definite signs of fermentation. Carry on the process then from day 4 in the instructions
Sourdough starter works best when it is used regularly. If you need to leave your starter for a longer period of time without using it, it will last in the fridge without feeding for 2 weeks. Give it a couple of feeds and discard at least 50% before baking with it again