I also keep the starter really small, a couple heaping tablespoons total, so I'm not using a lot of flour to maintain it. And if I'm not baking in the next few days I put it in the fridge where it can go a couple weeks without feeding.
TIL, I’m going to quarter my volume and try from there.
Should make playing with your ratios easier. I clearly used too much to maintain since i ran out to get more flour already.