OK, all you experienced people --

Why is there such a big difference between sourdough starters in old school, home cook cookbooks and starters in books and on sites for "prosumer" bakers (i.e. dang serious hobbyists)? In particular, why do the old school instructions for maintaining a starter most often recommend using (or discarding) at least one cup a week, and feeding once a week (or after use). (The starter's left out 24 hours after feeding, but then refrigerated.) The prosumer version is, as I understand it, to discard about a cup and do feedings every day? About one sourdough loaf a week would be just perfect for my needs, so I'm interested in methods that fit that schedule, and minimize waste.

Also, what's the advantage of a 100% hydration (i.e. measured by weight) versus a 166% hydration (i.e. measured by volume). Don't they both work?

Thanks for your help.

P. S. I'm in the midst of trying culturing wild yeast, but I'm going to see if it will work "old school" -- feeding and using/discarding (at least) one cup a week. (The old fashioned cook books always include directions to start with commercial yeast. I'm trying to see if the methods will maintain wild yeast, too.) The only discard I've done is getting rid of half on the third day during the initial growing process. So far, it seems to be going well -- a nice assortment of bubbles, a brief stinky period, but now mildly sour. (This may have something to do with this being August in California's Gold Country. Sourdough is "in the air" around here.)