When I kept an active starter (I no longer do; although I have some that was dried in the cupboard, in case I want to get back into it without having to make a new starter), it resided in the refrigerator until 2 days before baking. I only kept 20 g on hand.
By using such a small amount, and feeding 5 or 10 x to get the amount I wanted for whatever i was baking, my starter was not sour. I fed only when I was going to bake, every 10-14 days. Building large volumes was never a problem.
There are several FB groups for sourdough. I was in a couple, but as I was baking less and they are quite active, I've left them. Many are quite devoted to the Tartine method