Hi Stacey, once your starter is fully mature and ready for baking, you can store it in the refrigerator for up to week. When you take it out, you'll generally want to feed it straight from the refrigerator and allow it to ripen before adding it to your bread recipe. Ideally you want to see your starter double within 6-8 hours after a feeding as a good sign that it is active enough to leaven your bread. If your starter seems sluggish, you may find that a few feedings at room temperature will be helpful after refrigeration and before you bake bread, especially if you're planning to bake a recipe that is entirely naturally leavened (no added yeast). Check out our Feeding and Maintaining Your Sourdough Starter recipe for more tips on how to activate your starter after refrigeration. 

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