keeping sourdough in 34f/1c
Recently, I replaced my fridge with chest freezer that can be used as a fridge. Its minimum setting gives me a temperature no higher than 34-36f (1-2c). In the fridge, my 100% hydration sourdough used to peak and collapse as usual, because the temp was 43f/6c, I even used to put it back as soon as it is fed. Now in the new chest-freezer-turned-fridge, it hardly shows signs of activity.
Do you think I should keep it on the counter, after feeding, until it peaks before I put it back? I usually use my sourdough once a week.
And I have another question: does the characteristics or types of bacteria of the SD change when kept in such a low temperature?