Hi Haylee, the instructions you quoted have to do with how to build the quantity of starter you have available in preparation for baking. Usually this "build" happens during the last feeding before you plan to bake and the amounts can vary, depending on how much starter the recipe you're planning to bake requires. In either of the above scenarios, you will have about 113g of starter remaining after you remove what you need for the recipe. You'll then want to take that remaining starter and give it the usual maintenance feeding of 113g each of water and flour, let the starter sit out at room temperature for 2-4 hours to start bubbling, and then store it in the refrigerator for up to a week. 

Different sourdough bread recipes have different timelines, so it's generally pretty easy to find a recipe that fits with your available time. For example, our Vermont Sourdough and Pain Au Levain recipes both allow for a shaped rise that occurs overnight in the refrigerator, so even if you start mixing your dough at 1:00 in the afternoon, by late afternoon your loaves will be safely rising overnight in the fridge, and you can bake them whenever it suits you the next day. Our No-Knead Sourdough Bread is another recipe that allows the dough to be stored in the fridge (this time in bulk form).  

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