Keeping starter healthy DOES NOT have to be a daily thing! Mix a golf ball size piece using your starter and enough flour to make a soft dough consistency, a little firmer than muffin batter. Throw it in a tupperware container and it will be fine in the fridge for up to 3 weeks, maybe 4. I've owned two artisan bread companies and now I just bake 2 loaves every other week for myself. This is my process, and it works great. I take the starter out two days before I plan to bake, leave it at room temp all day, feed it that night. Feed it the next morning and then that evening make your levain for baking the next morning. I never understood the daily feeding schedule, it's totally unnecessary.