I think there was something about that in the Q&A FAQ -- hmmm,
let me see... Oh yeah,
http://www.nyx.net/~dgreenw/howshoul...tarterfor.html

I don't think the person who advises to keep the starter at room
temperature and feed it once a week at the time of breadmaking
can be getting such good results as he reports.

Feeding it three times daily, as Mr. Perry appears to be advising,
makes more sense, but I don't think he means to imply that he does
that all winter long.

Me, I keep the starter in the fridge, and feed it through three stages
(the last of which is large enough to be called a "sponge") each time =
the bread is made, like at=20
http://home.att.net/~carlsfriends/di...structions.doc

A good idea for beginners is to get a known starter from a trusted
source, and follow the simple instructions that come with it.

---
DickA