I generally bake using my starter straight from the fridge. After the last use I feed it, leave in the bench for about an hour and then put it in the fridge. I generally use it within 3-4 days, leaving it out for an hour before making my bread. I don't use it this way if its been there for longer than 4 days. I love this method as it is very convenient for me and am very happy with the loaves I produce. Just wondering if anyone has done any comparisons between refreshed and refrigerated starter. Is there any difference with the finished loaf. I have used it both ways and really cannot say I noticed any difference. I do tend to proof it in the fridge a couple of days before baking.