Thats the bakers feeding ratio for just made starter.
Daily feeding 2x
say you have 25g starter you add 25g water and 25g flour 1:1:1
After 7 days discard all but 30g starter then add 60g water, 60g flour 1:2:2. So your feeding more after the 7 days which will jump start and rise faster. You should be baking around 14-17 days with a mature starter. You will need to continue the discard and regular feedings during the 17 days. Once established starter you can feed every other day. If it get slugging you can do 2:2:2 IE 60g starter 120g water 120g flour.
Are you still a dummy