Room temperature for Pizza Bible poolish recipe

You can leave it out longer. Sooner or later the starter will or could die. I do like my starter on the slightly more acidic side and a little sour almost like vinegar. You will achieve this as your starter gets older, is more wet, left out for a longer period of time and/or in warmer conditions. You can of course slow it down by putting it in a refrigerator and feeding it every 5-7 days or keep feeding it and keeping it alive at room temperature minusing and adding equal parts flour and water when you refresh or use. This process takes some time to learn and the PH should be watched. We have 5 starters at Tonys Pizza Napoletana and are constantly taking care of them like kids.lol