There are an infinitely possible number of recipes for bread:
I went to work in France and I worked with the best bakers - this is what I found and what I do myself now in my bakery.
The best bread comes from soft doughs - depending on the flour you use (mainly the protein level) this means 70-80% hydration. 1 Kg flour , 700-800ml water. Salt - usually 1-1.2% of the total dough. You choose. I prefer 1%.
So when your starter is ready you simply subtract what is in it (i.e liquid starter 150g flour, 150ml water for example) - so for the above dough is 1kg - 150g flour = 850g flour and 750ml (for example) - 150ml = 600ml water. Salt 19g for example.
How you treat your starter (i.e storage temp and how often you feed it, stiff vs. liquid) determines how many yeast cells are in it and therefore ready to make a light bread - that’s what I want. I don’t like sour, heavy bread.
So I choose a liquid starter (benefits yeast, minimises acetic acid, also easy to read - a good starter becomes full of tiny bubbles on the surface, new ones rise gently to the surface as you watch it, starts to form gentle creases on the surface - such a starter is ready to make the highest quality sourdough bread. It should look just like a Poolish - liquid yeast fermentation. Same rules apply for judging when it is ready.
Storing starters in the fridge makes them sluggish - it is true that you can be careful about exactly when you put it in the fridge and for how long but you will not get as active a starter that is fed every day.
Remember you can use tiny amounts - one teaspoon starter, add 2 tablespoons water and 2 tablespoons flour. Let it get really bubbly (speed depends on the initial health of your starter, room temp, dough temp.). It can be left somewhere cool overnight once it is ripe or put in fridge. Next day do the same feeding.
Sure you can leave it 2 days in the fridge but then take it out the day before baking, feed, feed again at night and again the following morning. Then it will be very active.
What I do in my bakery and I get a very high quality bread - Day before feed starter in the morning. Leave it get very bubbly 7-8 hours approx. , then I add flour and water to the starter (to give you an idea of the activity of my starter I use 5% starter for the overnight - i.e 50g starter, 475g flour, 475g water. (50g is 5% of 1Kg total starter). In the morning it is full of bubbles and risen. I take the 1 Kilo and add 1 Kg Flour 1 Kg water = 3 Kg starter. Leave 4-5 hours. It rises up full of bubbles. I then add 4.2 Kg flour, 2.8 Litres Water , 100g salt. Mix. Dough Temp ideal is 25-26 celsius. Leave 1 hour. It starts to rise already in 1 hour. Weigh. Rest. Shape. Proove on linen for about 2 hours. It more than doubles in size. Oven. Bread has large airholes, very mild sourdough taste, lovely warmth in the taste and keeps very well.
Starters - I aim to make them around 24-25 celsius. Bakery temp is around 25 celsius - cools overnight.
In the above example I use 3 kg final starter (what the French call Levain de Tout Point) for a final 10 Kilo dough. starter is 30% of the final dough. If it was 10% you need to wait more than 1 hour before weighing etc. If it was 50% you would start weighing after approx 30 mins.
In my bakery I obviously use larger amounts 70kg dough etc.
You must understand there is no fixed recipe. Look after your starter (daily or every 2 day feedings), remember the rule the more starter the quicker it ferments and the sooner you need to feed it. As you can see I use 5% overnight. If I did 20% the starter would be too fermented the next day - a sourdough starter or dough that ferments too much becomes acidic (slows yeast and enzymes start to liquify the gluten - flatter loaf).
Best English book I have come across for real understanding is Dan Wing Bread Builders - he has no recipes but teaches you to understand and to become master of what you are doing.
Look at http://www.boulangerie-patisserie.net/forums/viewtopic.php?f=22&t=6647 - a French baker who really inspired me. His bread is really in a special league. Look how soft his dough is.
Good luck with baking!