Hello, Mark! Is there by chance a cooler spot in your home that the starter could live? Using cold water when mixing things up will definitely help slow down the fermentation. Keeping it in an insulated container would also help prevent it from fermenting too quickly. Starting a sourdough starter in the fridge is very risky, as it's unlikely that the would really start to thrive. If you can do it out of the fridge using cold water, (about 50°F) and keep it in a cooler or insulated thermos-like container, that would be ideal. Please feel welcome to reach out to our Baker's Hotline with any additional questions. Annabelle@KAF

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