I have maintained a starter for a number of years. For most of that time, when I refresh, I would add the new flour and water, let sit out overnight to work and then store. However, I now realize I can immediately return to refrigerator after refreshing and let it work more slowly in the fridge. When I am not baking, I usually refresh once/week, and then more frequently when preparing to use the starter. My question: is there an particular advantage to storing the starter (in the refrigerator) immediately after adding new flour and water vs. letting it work at room temperature and then storing?