Hi Marilia, my rule of thumb is that when you're creating a starter from scratch it's fine to stick with once daily feedings until your starter begins to rise consistently (2 days in a row). This is a good sign that the yeast has joined the party and will benefit from more regular feedings. Once you begin twice daily feedings it's helpful to try to line up your feedings close to the peak rise (when the starter is ripe), which helps to keep the yeast more vigorous. Allowing the starter to routinely fall between feedings tends to lead to sluggish yeast activity over time. If your starter is being kept in a warm environment you may notice that it peaks relatively quickly. If this is the case you could either try maintaining it at cool room temperature, or adjust your feeding routine to something more like 1:5:5 (starter:water:flour, by weight). With this feeding routine, your twice a day feedings might look like this: 12g starter + 60g water + 60g flour. 

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