Sourdough

I listened to Chef Jacob's podcast SCS 22 "Lets Bake Sour Dough" . I understand the concept of maintaining my starter in the refrigerator to make it more sour. I'm just not sure how this should effect my feeding schedule. I keep 300g of starter, after being revived it's kept on the counter and fed every 12 hrs discarding 200g and replacing with 100g/100g bread flour and water. It will at least double in that time. To develop a more sour flavor I have started feeding with whole wheat flour and storing in refrigerator. Not sure what kind of feeding schedule it should be on.