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Leave it at room temp. The yeast bacteria will develop/thrive at room temp if you start and feed it at room temp. It will act slightly differently as room temp changes tho. Many bakeries have trouble with their starters as seasonal temperatures change. And getting a consistent sourdough is reliant on getting consistency with your starter, and that consistency will make trouble shooting easier too.
You can refrigerate if you're not going to be using it for a few weeks, and then to prepare for use again simply take it out and start feeding it for a few days and it will become active. Depends how often you're going to be using it, but I'd say keep it out as long as you're feeding it. Once it's established, you can also reduce the feeding schedule if you're not planning on using it.
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Nef
Great, thanks! Do you leave the jar in the room initially? If so, when should it love to the fridge?