Hi Rita, you didn't mention what type of starter you're maintaining or what consistency it is, but as long as it's rising that means fermentation bubbles are being created (that's what causes the rise). Generally missing a feeding or two won't cause too much damage to a mature starter, but if your starter is still in the creation phase it may leave it more vulnerable to spoilage. Feeding your starter regularly and consistently at room temperature is the best way to keep it active and healthy, but if you can't keep up with that kind of feeding schedule, a mature starter can survive quite well in the refrigerator for a few months or longer. When you're ready to start baking again, expect a few days of twice a day feedings at room temperature to bring your starter back to full vitality. 

Barb

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