Not to worry, Erika, it's normal for your starter to rise and fall during fermentation. When you put your starter in the fridge, you're essentially putting it into hibernation mode, during which time it works through its food much more slowly than it does at room temperature. For this reason, you can get away with feeding it once a week, rather than once a day if you're just trying to maintain it. Also for this reason, when you're readying to use it, you'll often need to feed it more than once when you bring it out of hibernation. It needs a few meals to get active and strong enough to leaven your bread. If it would be helpful to talk this through any further, feel free to give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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