Hi Craig, your sourdough starter will survive quite well when stored in the refrigertor, but it won't thrive there. This is especially true if you tend to feed your starter and then put it right back in the refrigerator, or give it only a brief time at room temperature. I suspect all your starter needs is a few days of twice a day feedings at room temperaure to revive it. Allowing your starter to ferment at room temperature will increase the populations of wild yeast and friendly bacteria, and should help improve its rising time. Cool environmental temperatures can also play a part in slowing the rate of fermentation, but in your case I think your starter just needs more room temp time to ferment. When you return your starter to the refrigerator, be sure to give it 2-4 hours at room temperature, so that it starts to bubble and ferment before refrigeration. 

Barb

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