hi there - i have what seems to be a very vigorous levain ready to take over my kitchen. i followed the feeding instructions except i only removed about 4oz of the starter each time to use in a bread recipe. i didn't throw most of it out (i can't stand to waste:). when i stir it down, it looks to be about 4 cups. But it's quickly expanding - doubling about every 6 hours. i am not ready to bake with it today, but can i just throw it in the fridge to sleep for a few days? and when its refrigerated, is it covered loosely to allow air to circulate, or tightly? thanks!

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