My starter has spent more time in the fridge than out of it, and it still rises bread every time I ask. Sourdough is far more forgiving than the internet would have you believe.
I feed it the night before, leave it on the counter, and mix dough in the morning. No stretch-and-folds on a schedule, no fancy banneton, no dough thermometer.
The bread is not perfect. It is exactly as good as I need it to be on a Tuesday, which is the only test that matters.