If I wantvto kept this starter going to have handed in the house all the time what would be the feeding amount for dryly feeding

I don't personally keep my starter at room temp because I don't bake everyday (mine lives in my fridge most of the time). But from what I hear, most people who keep theirs at room temp feed their starter twice a day, 12 hours apart. You could try keeping a smaller starter and feeding at a higher ratio, e.g. 1:3:3 = 10g starter + 30g water + 30g flour, and increase the flour/water volume if you know you'll need more levain to bake with that day. I would recommend experimenting with ratios and quantities until you find something that works for you and your baking schedule. Good luck!