Under the usually followed guidelines for sourdough starter feeding, if one has 200 grams of sourdough starter (100 grams fermented flour + 100 grams water), they need to feed 100 grams of flour and 100 grams of water to the starter for 12 hours, and when they therefore have 400 grams of sourdough starter (200 grams of fermented flour + 200 grams of water) by the end of 12 hours, they will need to feed the starter 200 grams of water and 200 grams of flour, thus getting 800 grams of starter by the end of 24 hours, comprising 400 grams of fermented flour and 400 grams of water.
This means, in total, they would have obtained 300 grams of fermented flour and 300 grams of water extra, on top of the already existing sourdough starter.
However, I wanted to skip the 12 hour feeding and wanted to directly feed 300 grams of flour and 300 grams of water and let it ferment for 24 hours. Would this result in overfeeding and eventual dilution of the sourdough culture in the starter? Or would this result in underfeeding and eventual weakening of the sourdough culture due to lack of sufficient food for the bacteria and the yeast? Or would this be just the right amount of feeding and be thus stable?
I can, at most, do a mixing of the starter dough at the 12 hours mark with a spoon so that it starts off a sort of "proofing" fermentation after the "bulk fermentation" that happened for the first 12 hours.
Note: I plan to do this daily, hence any deviations in the concentration/strength of the fermenting bacteria/yeast will likely magnify exponentially as the days go by.