I usually deflate it and then put it in the fridge because it will still rise a little in the fridge. I have left it risen and haven't seen any adverse effects.

I like to take it out a day or 2 before baking seperate into 2 containers and feed both. One container holds what I will be baking with and the other just my main starter(The Beast :o). Let it rise 2 times deflating\stirring down after each rise and then back to the fridge. The day of baking I pull it out let it rise a couple of times and then use it in whatever recipe. I like how sour it gets.

It works for me. Others have their ideas. Pick or create the one that works for you. Tastes differ. :o)

Jamin