Hi Frederica, the concern with putting your starter in the refrigerator too soon after feeding is that fermentation will not have made much headway before the starter becomes relatively dormant at cooler temperatures. When testing for this blog post I realized that this could be even more of an issue with a smaller starter because it will chill much more quickly than our regular 12 ounces of starter. If you always maintain your starter by feeding it and putting it right in the refrigerator, and if your starter spends little or no time at room temperature, you'll end up maintaining a paste of water and flour, with very little fermentation happening. While this isn't likely to kill your starter, it may take more room temperature feedings to bring it back to full vitality before baking. That being said, it sounds like you've found a routine that works well for you, so there's no need to change what ain't broke! Barb

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