I had a couple of questions about working with the starter from SourdoLady's post on this page:

http://www.thefreshloaf.com/node/233/wild-yeast-sourdough-starter  [1]

Question 1: After you start the process, it says that on day 4 you remove all but 1/4 cup of the starter before beginning to feed it 1/4 cup flour and 1/4 cup water daily. The question is, what if the starter still appears non-active on day 4 by producing no bubbles? Should you still follow the process of removing 1/4 cup starter and feeding 1/4 cup flour and 1/4 cup water? Or, should you continue the original steps of not removing any starter and feeding 2 T. pineapple juice and 2 T. flour until the starter produces bubbles?

Question 2: The directions say to refrigerate the yeast after a couple weeks of the 1/4 cup flour and 1/4 cup water feeding. At this point, should it continue to be fed daily? If so, should the food stay as 1/4 cup flour and 1/4 cup water, or should anything else ever be used for feeding?