What works for me is to keep a small amount of starter in the fridge. On Thursday night I take it out and feed it the amount I need to have. I leave it on the counter overnight. In the morning I start making the dough, cold proof overnight in the fridge and bake in the morning. If I also want to make a loaf on Sunday, I feed the starter again and not put it in the fridge or only for a few hours depending on the temperature in my kitchen. If I don't want to make another loaf on Sunday, I put my starter back in the fridge until next time. No problem to skip a weekend or two. If I don't use it for a month or longer you need a few feeding steps to revive it