I think it might actually be ideal, especially if it manages to settle out a bit more than normal. Starters with Weizen yeast can be a bit of a PITA because you always have to pitch the entire volume of the starter as it rarely has settled out in any regard come pitching time.
I would suggest leaving for the week and when it comes time to start your brew session, drain off the top liquid into a sanitized vessel and put it in the fridge and hold back the bottom slurry for pitching later. Right before your brew session is totally complete and the clean up is almost done see if any further yeast has since settled out in the refridgerated liquid and pitch it if it has, by draining off the top liquid and pitching the slurry.
Heb no oana Hoibe hoch, du Hund!
Drinking: Fight Night Pale Ale
Fermenting: 100 pints o' Stout