Hi Karina, we recommend checking out and bookmarking our complete Sourdough Guide as it has a TON of information about all things sourdough and it's very easy to navigate. Sourdough doesn't have to live in the fridge, it only goes into the fridge when you aren't using it and need to put it on hold. If it's at room temperature, it needs to be fed about every 12 hours. If it weren't fed for 24 hours and then put into bread dough, meaning the bread was made with unripe starter instead of ripe starter, it wouldn't really rise so it would be quite dense.  

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