I'm new to sourdough baking . I developed my starter 3 months ago which I've kept on counter and I'm already exhausted from not wasting 1 cup of discard (and gaining weight from all the yummy sourdough treats stockpiled in freezer!) So, tonight, I decided to finally read this post I had seen a while back. So glad I did, will definitely give this smaller starter a try, but I would like to continue leaving it on the counter and not refrigerate because I bake several times throughout the week. Wanted to make sure that's ok too? I feed my 100% Whole Wheat starter every 12 hours at peak rise and our house is 70-74 F all the time. When building the starter to make bread, I would simply apply the steps you described above? Would it possibly lower the amount of feedings needed to build for the recipe requirements, since my starter is stored at room temperature?

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