Starter and Pizza Crusts
 

Two questions:

1. I've put my starter in the fridge for the weekend (3 days) and its
bounced right back. No problems. How long can I take that?

2. Can I pour excess starter (generated when feeding) into a separate
refrigerated container and accumulate a bunch of it and use it for
applications that don't require the yeast so much as just use the
flavor? Such as a sourdough pizza crust... What's the shelf-life
on something like that? 2 weeks?