Every starter is different and yours might react differently than mine. It is all about experimentation and getting to know your starter.
As a guideline I feed it at a 1:10:10 ratio straight out of the fridge and make as little as possible so that there is room for the second build.
The second build you can have a ratio of 1:3:3 or 1:2:2. It will rise more quickly and be more active now.
Once it is nice and bubbly and strong you can use it for your bread.
Always remember to keep some so that you can place it back into your fridge until the next time.
I have kept my starter refrigerated without feeding it for 6 months and it was still ok after a couple of feedings.
If your starter is not active enough after two feedings, then just discard the excess and feed it a couple more times and it will come back to life.
Always use filtered room temperature water 20 – 22C (68-72F) If your water or your room is warmer or colder, then your starter is going to grow faster or slower. It is up to you how you want it to react and when you want it to be ready. Control it by changing the temperature or by placing your starter in a certain place for temperature control.
Make your starter work around your schedule and not the other way around.
There are many ways of controlling it. You just need to experiment.
Have a look at the Sourdough section to learn more.
Watch the video here