My sourdough starter opinions changed after a stranger at the fair

Last fall I was at the county fair in Des Moines, watching this older guy named Ray sell loaves from a beat up cooler. I told him I keep my starter in the fridge and only feed it twice a week, standard stuff everyone recommends. He laughed and said he leaves his on the counter all summer, feeds it once a day with whatever flour is cheap, and never bothers with ratios. I thought he was crazy, then he handed me a slice of his rye and it had this tangy depth I've never got in 8 years of baking. I tried his method for a month, and honestly my bread got better, less fussy, more forgiving in the heat. Now I tell people to ignore the online starter gurus and just experiment with what works in their own room. Has anyone else ditched the strict feeding schedules and found better results by just letting it do its thing?

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