Hi Andrea, with our starter method we recommend feeding twice a day (about 12 hours apart) when you have your starter out at room temperature. While it may be possible to adjust your feeding routine to accommodate a once a day feeding, this would likely require a very cool room temperature and a larger starter to water/flour ratio. This is because ideally you want to refresh your starter when it's still ripe (at its peak of rising, or just starting to fall) rather than letting it fall significantly between feedings. Feeding when your starter is still ripe will help keep the yeast more vigorous. I do keep one of my starters out at room temperature, but my solution is to keep a smaller starter, and build the quantity when I'm getting ready to bake. Even with this starter and my twice daily feedings, I end up adjusting the ratio of ingredients to something more like 1:3:3 (starter:water:flour, by weight). For this version of the smaller starter recipe a typical feeding would look like: 9g starter + 27g water +27g flour. 

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