I absolutely agree with Melissa about “more flexibility” etc - what she said
And I think for every baker, there are 3x as many approaches to maintaining and feeding … partly due to different conditions (temp, humidity), flours and water as well as the flexibility thing.
For a long time, I followed what I had read for my first starter (flour and water 100% hydration): took it out of the frig, let it warm a little, discard 1/2, feed. I would do 2 cycles of feeding before using it. And for the record, I used all the discard in various things.
AND, when ready to use, I typically took about 1T of starter, added 75 g flour, 75 g water and let that get bubbly to be my baking levain.
Over time, I realized that my starter is usable direct from the frig. This is baking at least 2 times a week so it rarely goes more than 3-4 days without being fed. AND, unless I’m wanting discard for other things, I just take 100-150 grams of starter and use that for my bake, feed the “mother” and return it to the frig about mid way through bubble up.
And now, I know … even 100-150 grams is more than necessary … BUT if you use less, the bulk is probably going to take longer. For me 100-150 grams is kind of the sweet spot of a 3-5 hour bulk, then into the frig overnight and bake next day. (*I think I get best results flavor and crumb with the overnight frig … sometimes longer)
And when I started several years ago, there were many things that said temp had to be 70-75 in your kitchen for starter to survive. My kitchen is typically 62-68 max even in summer. I often put starter or ferment dough under a little lamp in the winter which raises the ambient temp from 62 to 66-67. One advantage in my kitchen is excellent well water with no chemical or treatment so I’m guessing lots of good stuff for fermentation and nothing to slow or kill.
I would advise against reading everything under the sun at this point in your learning and stick to a simple no knead, white flour sourdough until you have a routine of managing your starter and baking a loaf that you like. THEN start playing with grains, and different methods and things like baguette