Hi Kelly, I'm not familiar with the starter recipe you're following, but in most sourdough starter recipes you either continue feeding the starter at room temperature regularly for several days, or refrigerate the starter at some point. Leaving a sourdough starter out at room temperature for an extended time without feeding it is not a good idea, and may lead to the starter developing mold or a pink/orange tinge or streak. If you're not seeing any of those signs, it's probably wise to give your starter further room temperature feedings until it's bubbly and active, but I would recommend following the feeding and maintaining guidelines of the sourdough starter recipe you're following. Good luck, and let us know how it goes! 

Barb

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