I would do the same as Mathew says. In fact, a starter is a fight between good (colorless) vs bad bacteria (pink, gray). Good feeds faster: on fresh flour/water. Bad feeds after: on decomposing flour/water. Good is “stronger” than bad, but if there isn’t fresh flour/water to feed on, it starts to starve and become weak, which is when the bad comes to feed.
I used to feed my refrigerated stiff starter once a week, following the exact same quantities on Bread Bible. Now, I double or triple the amount, and often let 1 month pass before feeding! Moreover, sometimes I just put the starter in the freezer! Which buys me even nore time!