James, you obviously have lots of good activity in your starter; you feed it and it takes off. The trick of using sourdough is to catch it on the way up to bake with it. Once you see that slow motion bubble going on, it's primed to use. Your question seems to be one of how to keep things on an even keel between firing the starter up to bake with. You can do that with temperature (feed it, let it get going at room temperature for an hour) then put it in the frige. If you know you won't be baking with the starter for a couple of days, that's your best course of action. Also, when you feed it, keep it a little on the stiffer side. All you have to do is take the starter out the night before you want to use it, discard and feed it, leave it at room temp overnight, and by morning you'll likely have a nice, slow motion bubble going on and you're ready to make your dough. Susan

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