Removing the need for starter discard by feeding from fridge

Hello everyone.

I've started doing something recently that I haven't seen anywhere online before, I've seen a bunch of youtube videos and articles about reducing waste or using your sourdough discard for something, but haven't seen anyone talk about my method, so I wonder if there's a reason not to do it (most likely I just haven't looked in the right places and this is more common than I think xD).

My starter is about 1 year old, and I used to at first regularly feed it every day, then i started putting it in the fridge, take it out and feed it for 2 days before baking with it (I bake about once a week) and then putting it back. Recently I stopped taking out the whole starter to refresh everything. I just take out about a tablespoon or 10g of starter from the fridge into a new container and I create a new batch there with a 1:5:5 ratio.

So the way I bake now is I wake up in the morning, take out a sample from the fridge and mix it, wait until that has doubled and then make my bread with that, bread ferments over the day and I put it in the fridge to proof overnight and bake the next day.

This way I have 0 sourdough discard. Once my fridge batch is out, I simply do the same thing as if I would bake, but instead of baking with it I put it back in the fridge for future use.

I have no discernible difference in the final product with this method from my past methods of refreshing for a few days or daily feeding.

Can anyone think of a reason not to do this?