Keeping starter refrigerated longer
So I have a pretty decent wet starter about 3 weeks old and my first batch of bread would have worked fine if I didn't forget about it and overcooked it. However I only plan on making bread every 3-5 weeks and was wondering how I could make the starter more dormant in the fridge. I hate the thought of refreshing it every week and throwing away half of the starter, it seems like such a waste of good flour. The starter is quite active and seems able to double in a few days sitting in the fridge.
I've read ways of keeping the starter longer by either converting it to a firm starter or freezing it. Anyone have opinions or techinques they use? I'm a little hesitant on freezing it as I'm wondering how it will affect the flavor and strength. I've read up what I can about firm starters but I still don't fully understand it, to me it seems like making a really dense ball of dough that is barely hydrated to allow lots of extra food for the yeasts to feed off.