by Batman » Tue Mar 30, 2010 4:28 pm
Sounds like a sourdough starter. For mature starters, its normal to throw away (or use) all but a teaspoon or so and add the flour and water, there's nothing magical about the amount or the proportions, although I find 100% each to be good for a rye starter and 80% water for a white starter. The starter can be left at least 2 weeks in the fridge before needing refreshing.
If its an immature starter, the refreshing process is usually done daily until the starter is very active.
Sourdough starters can sometimes be a bit temperamental, (although I haven't had any problems) but if your starter came from somewhere distant you might have a problem with it being a little sleepy on different water/flour.