Hi DawnLynn, our discard recipes generally allow you to use the discard straight from the refrigerator, and there's no need to feed your discard before using it a recipe. In the sourdough pizza recipe slightly warmer water can be used to compensate for the cooler starter, but if you have time to let it come to room temperature, that certainly won't hurt anything. Ideally you're aiming for a dough temperature in the 75-78F range. 

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