Keeping sourdough starter while away from home
I wonder whether any one can give me some guidance on this. Rather stupidly, I embarked on raising a sourdough starter a week ago. It's active now, although not as active as I'd hoped it was going to be. Because of that, I've decided not to attempt this dough until I get back from a prolonged absence from home. I _could_ ask someone to feed it for me but think I'd be happier just putting it into slumber mode until I get back, in about 4 weeks time. Soooo, my question is whether it will be better to freeze it or to put it into the coldest corner of the fridge. It was one I started from scratch a week ago, it's been mildly active for the past 48 hours but only manages to raise a couple of very small and slow bubbles per minute. I suppose that suggests I should ask a second question - whether to continue feeding it before making it dormant/frozen or whether to leave it weak.
Any helpful advice appreciated.
PS. This is only my 2nd go at a starter. The last one, a few months ago, never becmae active and simply turned into pink/red gunk.