Hi Jaron, "fuzzy" does concern me a little because it sounds like it could be mold. Mold is worrisome because it means that your starter is not exhibiting the normal resistance that a healthy mature starter should possess. At the very least I would generally recommend that you remove the fuzzy part and move a healthier-looking portion of your starter to a clean container before feeding it, and then give it a few days of twice a day feedings at room temperature to help restore the health of your starter and ensure that the fuzziness does not return.

At this point, if the fuzziness you noticed hasn't yet come back, go ahead and feed it twice a day at room temperature for 3-4 days and look for it double in size within about 6-8 hours, and to have a pleasant aroma. These signs, along with no more fuzziness, should mean that your starter is ready for baking again. When returning your starter to the refrigerator, give it a feeding and then let it sit out for 2-4 hours so it starts bubbling and fermenting before you stick it in the fridge. It's important that the starter begin to ferment before it cools down and becomes relatively dormant in the refrigerator. 

If, on the other hand, your starter gets fuzzy again then I would recommend pitching it and starting over. 

Barb

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