Generally, a healthy starter only needs once a day to get back to full activity. By healthy I mean that when it was put into cold. Storage, it was bubbling and able to increase its own volume from a single feeding.

It is, however, not always going to be drastic degrees of bubbling. It just needs to be able to increase its volume detectably after a few hours from feeding. If it can do that, the only issue will be how long the bread will need to work once you start making dough.