Sourdough starter needs to be split, with some fed to start brewing the next batch, and the rest either used or tossed out. I refrigerate my starter, so I only need to split and bake weekly. She must keep hers at room temperature where it is much more active.
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Thanks @jacobtothe for the information. I appreciate it.
JT is right, I keep mine at room temp during baking season (Sept-Aprilish), so I have to feed and discard daily. Since I have a herd of teenagers lurking about, I make A LOT of baked goods to keep the flock fed lol! The starter will be heading to the fridge soon for summer though.
And it was super fun asking the boys if they wanted a slice of cake in my most deadpan voice @beststart, LOL!