when to refrigerate a refreshed starter
I've read different recommendations about when to refrigerate a refreshed starter, ranging from immediately to after it has peaked, and stages in between. I'm a bit of a worry-wort anyway, I don't need to fret everytime I open the 'fridge and peer at my starter, so I need to make a decision that I'm comfortable with.
In "Bread" Hamelman quotes Calvel on pg 355 as saying that "...to maintain the viability of the culture...between 46.4 and 50F..."
Ideal home refrigerator temperature is between 35 and 38F - not so cold to freeze things, but cold enough to delay spoilage. Mine runs about 42F.
OK, bearing this in mind, it seems to me that a good course of action is to let the refreshed starter get a good start on multiplying its yeasts and bacteria before putting it in the 'fridge. Not so far along that it's peaked and is in decline on its own, but having had enough time for the multiplying yeasts to propagate thoroughly in the new flour. I let it almost double before I refrigerate it now.
That's my thought at this point. Everything subject to change without prior notice. :-)