How to maintain a starter that is in the refrigerator
New to sourdough so this, I'm sure, is a basic question. I have a great starter and made two, really tasty, loafs of sdb. I put the starter in the refrigerator but am unclear on how to maintain it while it's in the cooler and not being used. The next question is when I'm ready to bake again what is the procedure to get the starter out of the refrigerator and ready for baking.
A point in the right direction would be most appreciated.