That'll slow down the yeast activity, and you can pretty much ignore it for about a week, when you'll want to feed it again.
Second, think about your timeline for baking bread. If you want to use the sourdough starter soon, the best practice is to keep it on your kitchen counter, or whatever room-temperature area is available, and to feed it at least once a day to keep those yeasts happy. If you're not ready to bake just yet, stick the container in the fridge. That'll slow down the yeast activity, and you can pretty much ignore it for about a week, when you'll want to feed it again.