Hi there, Wendy! If this has been working for you, you can certainly stick to it! Our preferred route is to feed the starter, let it rest at room temperature for an hour or so, and then move it to the fridge. This allows it to continue to ripen while in the fridge. Letting the starter rest at room for 12 hours will give it time to consume all it's "food" so then the starter starts to deflate as it's ready to be fed again. If you store the starter in the fridge for a period of time, a couple of days to a week, we'd recommend feeding the starter once or twice to ensure that it's back to its normal activity before using it to leaven a dough. We hope this helps and happy baking! 

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