I am of the opinion that there are as many ways to do starter as there are people who bake with sourdough and have access to the internet. All of them are wrong, except the method that works well in your own kitchen.
But, when you think about it, most of the methods are variations on the same ideas for developing, maintaining and baking with starter. Also, within reasonable limits, a stable starter is resilient.
I have two of Chad Robertson’s books (#1 and #3) and have learned a lot from them, especially #3. But, I would not recommend his approach to developing and maintaining starter for the home baker. But, I respect that it works for him in his bakery. He bakes and sells bread that has a consistent crumb and flavor profile. He is able to produce that flavor profile by carefully controlling the development of the levain, not just the relative quantities of starter, flour and water, but he also controls for time and temperature. And, given that he has a bakery that produces more than one product, I doubt that any of that large quantity of discard goes to waste.
My own approach is to bake 2 loaves of bread at a time, 2 or 3 times a weak. I maintain a “mother starter” of 75 grams, the amount required for one loaf of bread. I feed that with 75 grams of water and 75 grams of water, bake with 150 grams of starter and reserve 75 grams. As a variation on that approach, I will double the 75 grams; divide that after it is ripe, reserve half and double the other half and then bake will all of that after it is ripe.