Refreshing and storing Reinhart's barm sponge starter
Ahoy! So here it is, my first post here on tfl and it coincides with my first attempt at sourdough, which is no surprise, so please forgive the naivete.
I have a couple of questions regarding the refresh and storing periods of Reinhart's sourdough barm sponge on pages 74 and 75 of Crust and Crumb. Reinhart instructs that you feed your barm every 2 days and he also says that just after feeding the starter you let it ferment at room temperature for 4 to 6 hours, depending on climate, then refrigerate overnight before building it into dough. But if I am not going to be building dough for a few days do I just leave the starter in the fridge and take it out in 2 days for my refresh, again letting it ferment at room temperature? If so, do I have to let the starter come to room temperature before feeding or can I just feed straight out of the fridge?
I know the answers are probably right in front of me but I would feel a lot more confident going into this with some concrete yes or no's from those who have mastered this process. Wish me luck and thanks for the comments and suggestions in advance!