Hi Paul, it's a bit of a misconception to think that your starter will "preserve its strength" in the refrigerator. It's true that the refrigerator slows down fermentation and can prevent the starter from spoiling due to neglect, but I prefer to think of this time in the refrigerator as a dormant stage. Your starter survives well in the refrigerator, but it's not really thriving in there. It takes time for the starter to revive from refrigeration, and the longer it's stored in the refrigerator without regular feedings, the more twice a day feedings at room temperature it will require to bring it back to its normal activity level and aroma. It's the feedings and the time allowed to ferment at room temperature that build the populations of wild yeast and Lactic Acid Bacteria that are available to do the work of rising and flavoring your bread. The good news is that your starter probably only needs a day or two of feedings a room temperature to get it back to its old self again. Ideally, you're looking for the starter to double within 6-8 hours after a feeding as a good sign that it's ready to raise your bread. When you decide to return your starter to the refrigerator, give it a feeding and then let it sit out for a few hours to begin fermenting and bubbling before you stick it in the fridge. This will ensure that fermentation doesn't get shut down too soon. 

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