Bread-Bakers v106.n003.7

I make sourdough bread every week - sometimes leaving my starter for 
10 day+ in the fridge if I'm away with no problems except it's a bit 
slow coming to life again - but it does. Normally I start feeding it 
2 days before I need to use it and keep it out of the fridge - at 
least doubling it each time. If I get keen and feed it every day - 
even twice a day it stays really alive and bubbly and I can get a 
loaf to rise in a few hours in summer. Winter is a lot slower.