Russian sourdough questions

[Guest guest]

I have a Russian sourdough starter. A heat wave has hit and so I

refrigerated in the middle of my work. Does anyone know the answers to

these questions:

If I refrigerated a culture before it was fully activated will it

still activate and how do I accomplish this?

If I refrigerated a first proof, do I need to do anything special to

create the second proof?

Thank you.

Carol Monzillo