This exactly how I feed and store my starter.
My starter was given to me by my friend Anthony Falco from Roberta's Pizza in Brooklyn NY.
I meet Anthony a few years ago at a pizza class I was taking at the Napa Valley Culinary Institute in Napa CA.
I was able to talk him out of 150 Grams of his starter which wasn't easy........LOL.
Pizza made with sourdough starter is off the charts better than any yeast dough that I've ever had.
And it's so simple to maintain that even I have been able to keep it going.
You don't kneed* to feed it daily unless you bake every day it stays alive in the refer for a long time, even though I feed mine every two week when I'm not using it.
One tip that is very helpful is use organic AP white flour not the stuff that most of us have in our pantry at home, although that will work in a pinch. The reason that you don't want to use bleached AP flour is most of it is bromated, what is bromated flour?
" Potassium
Bromate may be a CARCINOGEN in
humans since it has been shown to cause kidney, thyroid, and gastrointestinal
cancer in animals. * Many scientists believe there is no
safe level of exposure to a carcinogen. Such substances may also have the potential for causing reproductive damage in
humans."
Yeah, like I want that crap in my food.....nope I'll pass.
I'll pay an extra $7.00 for 25 lbs of local CA organic flour for the rest of my life and so should you in my opinion.
Enjoy, working dough is super relaxing too me, learn not to fight it and you will be light years ahead of most home bakers and pizza makers.
Dan
Oh, and at tip I got from Anthony, don't throw out your extra starter pour it onto some parchment paper and let it dry out then grind it into a fine powder in a coffee grinder and store it in the freezer. It's called an emergency starter. Just in case your starter dies you can take your emergency starter out of the freezer and reconstitute it and keep the same strain going for a lifetime.