OK, so I'm a little backwards. I've been feeding my 100% hydration starter "all wrong" according to conventional wisdom. Here's why: After refreshing the starter with flour and water, most directions say to leave it on the counter for a few hours to get perking, then refrigerate for up to a week.
I probably misread the directions, so what I do is refresh the starter and put it directly in the fridge. In the fridge it sssssssslllllllllllloooooooowwwwwwwwwwllllllllllllyyyyyyyyyyyy grows and bubbles. (Look, Ma, no hooch!). When I'm ready to use or feed it, I put the starter on the counter until it's nice and bubbly and has doubled from it's original volume. This takes about 8 hours, just like a regular counter feed. Then I can discard and feed as usual.
So when I reread directions and realized that I was doing it all backwards, I tried it the "right" way. But I don't like the "right way". My starter did not seem happy. It developed a yellowish layer of hooch and didn't smell as nice as it usually does.
I think my way, the backwards way, is actually better and safer for the starter because it reduces the danger that the yeast will eat up all the food before it's time to be refreshed.
Just wondering what all you sourdough experts out there think?