I keep mine in the fridge if baking a large batch of bread once a week and it is always ready. If doing more baking (crackers, etc.), I use it, I feed it, leave it out until bedtime, and then refrigerate until early AM. Take it out early morning, and it should be ready to go when it warms a bit. I can let mine go without being fed for a week if kept in the fridge. And mine is more of a "polish" starter than a "biga". The smell is the key for me. If it is mild, it is not ready. Started my own many years ago, and it has not failed yet.

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