Hi Mary, we generally do recommend leaving the starter out of the refrigerator for 2-4 hours after you feed it and before you stick it in the refrigerator. This will ensure that fermentation continues during refrigeration for a certain amount of time. Sometimes if you routinely stick the starter straight in the refrigerator after a feeding, this can result in a starter that shuts down in the fridge too quickly and doesn't ferment properly. If you're getting a good rise, I doubt this is happening, but you might find that if you allow your starter more time at room temperature, you'll also develop a little more flavor. Remember, this recipe calls for starter discard, which generally means starter that has ripened fully, and then fallen somewhat. If this is the only recipe you want to make, you could consider leaving your starter out of the refrigerator until it's almost fully risen, which may result in the starter falling in the fridge, but that's perfectly okay for this recipe. 

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