Tartine Starter refreshing question
I recently got the Tartine Bread book and started a Tartine starter. I'm trying to follow his method exactly, but have a question about it. A few days ago my starter reached the point where it's yeasty and rising and fall predictably.
On page 46, he talks about the refreshing process and makes it seem like his maintenance procedure is to feed the starter every 24 hours with a 1:2:2 ratio of starter:flour:water (by weight).
Then on page 72, as he talks about the starter in more detail, he says "refreshing a starter on a regular schedule with the same amount and blend of flour while storing the starter in a temperature-stable environment (ideally 65 to 75F) will train it into a predictable and lively natural leaven." and later "We always feed at moderate room temperature using a small seed amount (less acid transfer), and we feed often -- a few times per day depending on the season."
So what I'm trying to get a handle on is how much and when to feed my starter. It seems to me like there are 3 variables involved in feeding a starter: temperature, feed ratio, and timing the feed. As the temperature goes up, the yeast goes through its food more quickly. If I give it more food up front, it has more time to go through its food before its exhausted. And from what I've read elsewhere, it seems like normally you want to feed the starter shortly after it starts to receed in volume (as then you know it has exhausted its food supply).
It is difficult to control room temperature as it fluctuates all year long. So this indicates that as the room temperature goes up, I need to either feed the starter more food (less starter in the ratio), or feed it more frequently.
I realize either would work, but I'm trying to understand, what does Chris actually do in the Tartine method? I can't find a satisfactory answer as it seems like he tells you to feed every 24 hours, on a regular schedule, but then later he says they may feed a few times per day depending on the season. He also mentions feeding "using a small seed amount" but I'm unclear if he means the 20% seed (1:2:2 ratio) that he listed elsewhere, or if he uses a smaller seed when its warmer out.
Thanks for the help.