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One good tip that I got on here, and that works well for me, involves discarding the majority of my starter before feeding.
For the first week, I was doing this every day. Now, I do it only the day before baking, and keep it in the fridge at other times.
If I go a long time between baking, and it goes hoochy / black, I discard more, and feed twice a day / two days in a row to bring it back to life.
Starters are way more resilient than people let on.
I'd keep it out of the light though - it's probably going to peak without you realising, and by the time you get to it, it's spent.
NotThamesWater
I think I’ve been making a big mistake with my starter. I kept it on the window sill at home and feed it a teaspoon of flour and water each day.