Figure that you leave your starter out if you’re getting 2+ batches/ week.
I’ve been refrigerating mine and then ripening on Friday. Might try leaving it out and sharing extra with friends.
Discussion
I actually still refrigerate so it doesn’t go crazy, I just take it out and feed it in the morning and then start making the dough mid afternoon. My starter has been super active lately though so not refrigerating it would be tough to manage.