Adding fresh flour and water to your sourdough starter to give the yeast and bacteria new food.
A standard feeding ratio is 1:5:5 -- one part old starter, five parts flour, five parts water. This gives the microorganisms plenty of fresh food and room to grow into a balanced population. A 1:1:1 ratio keeps too much old, acidic starter in the mix and doesn't give the yeast enough room to rebalance. Feed with the same flour you plan to bake with, or use whole-grain flour for a more active culture.
