Back when I had a sourdough starter in a quart jar going in my fridge, You have to take some of the starter out whenever you "feed" it to keep it going if you are not making bread. Usually leaving about half a cup or so of your main starter in your jar, then add fresh flour and water, stir well and return to fridge. This was true if I didn't want to make bread at that time. I followed the King Arthur Flour company directions on sour dough starter which describes how to start and maintain your starter for sour dough breads.. I also used the sourdough cracker recipe that used "discard" and just made those crackers each week or so whenever the base starter needed feeding. Those crackers are simply outstanding and worth maintaining the starter for them alone. I had to give up bread making as my clothes stopped fitting and well......you all understand the issue.lol
The link below is for recipes for using that discard if you aren't making bread..
https://www.kingarthurbaking.com/rec...iscard-recipes