You've even started me off wanting to do "proper" sourdough because I love sourdough. (yes, probably won't ever happen, just one to put on my list of things I'd like to do).
One question - can the starter in the fridge be covered over/sealed, or do you have to keep it open?
I keep mine in the Crock from KA flour - but you can use any glass or ceramic keeper with a loose covering. You can use even a mason jar, don't screw the lid tightly.
If you leave it a room temp, you will have to feed it twice a week...since I usually only use mine occasionally, refridge works best for me.
Don't remember where I read it, but it is ok, to just pull it out, discard and feed/water and pop it right back in fridge.. Have done so for a long time and my start is still happy,:)
Here's link from KA of how to care for your starter: http://www.kingarthurflour.com/blog/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time/
If you haven't tried them, the discard sourdough waffles on KA site are awesome.