I have my first sourdough "discard" and it's been in the fridge for 3 days with the lid loosely on it. I want to follow the pizza dough recipe from KA using the "discard" (not the starter). Does it (1) need to be at room temperature before using, (2) does it need to be fed before I should use it, and (3) if so, how many hours should it be on the counter before I can use it--2 to 4?

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