I think that what you are describing is more the technique of "washing" a starter, which is used by some people when their starter has become too acidic (most often because they left it in the fridge for a looooong time without feeding it).
The way I use my Ischia (and I use it 1-2 times a week) is to take it out of the fridge and let it come to around room temperature (around an hour). Then I discard however much I am going to use after feeding it (usually around 1/3 cup, because I use it mostly for bread). I then feed it with a 50/50 mix of flour and water by weight (which works out to around 1/3 cup by volume of flour and around 7/8 cup of water by volume... weight it out once and you'll be able to eyeball it after that). Let it double or triple in volume in a warm spot (mid-70s works for me), which usually takes 4-6 hours. I use whatever amount of starter I need, and then feed it again. I then let it sit at mid-70s for 60-90 minutes until I see the beginning of activity, and then put it back into the fridge.
Hope that helps.