Hi Louise, it's best to feed your starter, leave it at room temperature to become bubbly or "ripe" and then use it in your recipe. This is true for recipes that call for "fed," "ripe," or "mature," starter. If you're using a recipe that calls for unfed starter, it can come straight from the fridge. You can also use starter that's been recently fed but maybe spent a short 12 hours in the fridge in recipes that call for starter as well as the addition of commercial yeast. You'll get the sourdough flavor from the starter and the rise from the yeast. Together, it'll be delicious! Kye@KAF

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