I wouldn't want to feed mine that often. The expense alone would put me off.
I've found that my starter is the happiest and performs the best when I keep it in the fridge. I just take it out of the fridge, use what I need, replace the volume with flour/water, stir, and put it right back in the fridge.
If I'm not baking often, I will feed it about once a week. I use less flour this way, and it really does make a difference in my loaves.