I bake about once a week; maybe twice but I usually have discard for the pizza dough.   I would like to be able to feed my starter once a week rather than daily and for sure not twice a day.

Hamelman in "Bread" quotes Calvel who says that if you store starter in the fridge for weekly feedings the temp has to be 8 -10℃ (46.4 - 50 ℉).  He also quotes another baker who says that temps below 8℃ destroy wild yeasts.   That may explain why I have had difficulty creating and maintaining a starter.  We keep our fridge at 37℉.

So is there any way I could keep a starter in the fridge?  Is there a starter, whole wheat or rye, liquid, or stiff, that could survive in the fridge at 37℉?   If that's too cold for wild yeasts, that's the way it is.

Is there a way to keep a starter at room temp with less frequent feedings?   Maybe instead of a 1:1:1 daily a 1:5:5 might keep it fed for 3-4 days?  

Thanks