Hi Hilary, it's fine to keep your starter in the refrigerator when you're not baking, but it will get a little sluggish when stored there. Typically a day or two of twice a day room temperature feedings is helpful to bring your starter back to full vitality before baking. This is particularly important if you're planning to bake a naturally leavened recipe that depends on the starter for both flavor and rise. I would recommend feeding your starter right from the refrigerator, rather than letting it sit out for an extended time without feeding it. It will warm up gradually as it ferments and won't suffer from the cooler starter temperature. On the other end, when you're returning your starter to the refrigerator, I would recommend feeding it and then letting it sit out at room temperature for 2-4 hours before putting it back in the fridge. You want to see that the starter is showing signs of fermentation (bubbles) before you put it in the refrigerator, but letting it sit out all day may not be ideal. Barb

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