Keeping a sourdough starter alive

My first starter died twice before I understood what it actually needed. The routine I use now is almost boring.

I feed it once a day at room temperature with equal weights of flour and water. A spoon of rye flour in the mix makes it noticeably more active.

When I bake less often, the jar goes in the fridge and gets fed once a week. Two feedings at room temperature wake it up before a bake.