I agree with Matt, if I put a starter to sleep at it's most active state and relatively dry (read slightly more flour than water), I tend to have a starter that last longer in the fridge. That is it takes longer for the hooch to separate out. I also use it cold if it's only been 2-3 days in the fridge active.
Even if you decide not to take it out and refeed it, it's no big deal. When you do take it out to use it, just let it become active before using it. It may take an extra 30m - 1 h more since it was put to sleep semi-active.
Norma, you'll soon find out that starters are very easy to maintain and use. If you use it at least once a week, I usually pull it out and let it get to room temps and active (within 2-3 hours). After I use what I need, I usually stir in some flour and water and let it sit out for several more hours. Once it's active again, I'll put it to sleep. If I go to use it in 2-3 days, b/c I put it to sleep active, I'll sometimes use the starter cold and it works fine.
If you don't use it for several weeks, I've read recommendations of feeding it at least once a week. You can pull it out of the fridge and feed with a tablespoon of flour and = or less amounts of water (up to you), stir it in cold and stick it back in the fridge.
But I don't do this. I just reactivate it when I need it. this usually takes 5-6 hours if the starter is rather old. I pour the hooch out but others say keep it in.
Good luck and tell us if you notice an improvement in your pies or not.