Hello! I am new to sourdough baking, though I am decently accomplished at other baking ventures. My starter is going now (he's been dubbed "Stanley the Starter"), and I think I'm doing ok so far. My only question at the moment is this: If he is fed daily, is there any reason I shouldn't leave my starter out at room temperature ALL the time? I know that I've read putting it in the fridge is fine if you don't want to feed it as often, you don't bake regularly, etc. Right now I'm not sure yet how often I will be baking (I work full time, so likely only on weekends), and I'm perfectly content at the moment to leave him out with daily feedings. Is this ok? -- I'm so excited to do this, I just don't want to screw it up. =)

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