Can you leave a starter out?

and if its good and active and if your house is warm you could feed it twice. or feed it, and build the levain, which is another feeding.

I bake 6 days a week and my starters live in the fridge. I use them directly from the fridge, but when I need more starter than I have in the jar in the fridge then 5-6 hours before I knead, I take some starter out, bulk it up with flour & water, then it's ready in 5-6 hours time. (or do this the night before and leave it in a cooler place overnight)

There are many ways to manage it, you just need to find one that works for you.

-Gordon

Make it warmer. The lactic acid bacteria favour heat more than the yeasts.

-Gordon

I used to have my starter on the counter , but I was feeding it so much and was forever buying flour. He * Gordon *  now lives in the fridge and is happy.

I bake every 3 days now, when I need my starter I pull it out of the fridge , take what I need , feed it and put it back in the fridge.

I keep a 50% hydration starter , I find it easier to manage and I feel it has a nicer sour taste, but that is only my opinion.

I leave it in the fridge for 3 days so that the dough * which it is when you keep a 50%hydration starter * can ferment well.

YUMMY

That's the only place my starter ever sees. 

Mine sits out all the time.  Feed once in the morning and once at night.  I feed 20g starter with 10g flour and 10g water.  Not a lot of waste.  I prefer to keep it on the cooler side: 65-70F.  If it got warmer, I think I'd want to feed it every 8 hours.