I got some advice for you, been making bread on and off for a few years.
Things to know
The yeast method you're making is basically a sourdough starter. Keep in either a glass or plastic container, not a metal one as the yeast corrodes metal. be sure the container isn't a hard seal because CO2 and pressure does build up in there. I go with a 1/1 ratio of water/bread flour, and it works very nice.
I feed my yeast 200g of water/flour a day, and it goes fine.
Economically, bulk is usually cheaper, but I'm not sure how much 50lb bags of flour go in Venezuela vs the US.
You do not need to keep your yeast in the fridge, but you can keep it there so you can slow down the growth of it and not have to worry about feeding it so much.
Smells and looks to keep an eye out for
>fruity and a bit beery
This is the good smell, you want this.
>paint thinner/acetone smell
That's a sign your yeast is consuming itself, feed it
>there's (dark brown) liquid on top
That's hooch, your yeast is consuming itself, pour it out and feed the yeast.
<Smells like something died in there
<There's blue mold on it
<There's some orange spots on it
<There's pink spots on it
It's bad, throw it out and start over
Most sourdough sites tell you to discard half your yeast before you feed it, this is especially important if it's a new starter.
Discarding keeps your yeast from getting so active that you can't keep up with it, it also keeps you from overfilPost too long. Click here to view the full text.