I got the sourdough starter from King Arthur and have half that I maintain in the fridge, dividing it weekly (feeding the "discard" half and making pizza dough with it four hours later) and half that I maintain at room temperature. Nowhere on the instructions that shipped with the starter did it say anything about feeding the room temperature starter twice a day (which would certainly make it uneconomical to maintain). It only mentions feeding weekly. That said, I maintain my house at 67 degree F and have had no problems with the room temperature starter keeping bubbly (doesn't even produce any hooch). Every other week I feed the room temperature starter without dividing it, and this hasn't seemed to damage it either. Am I courting disaster?

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