I think the main factor for this is how "mature" your starter is.
After feeding your starter it will expand, then collapse, then grow more sour.
I generally time it so that my bread isn't as sour.
If I am baking soon -- larger leftover starter and smaller feed.
if I am baking tomorrow -- tablespoon or so of starter with bigger feed to get my leaven.
I think the main factor for this is how "mature" your starter is.
After feeding your starter it will expand, then collapse, then grow more sour. I generally time it so that my bread isn't as sour.
If I am baking soon -- larger leftover starter and smaller feed. if I am baking tomorrow -- tablespoon or so of starter with bigger feed to get my leaven.