Hi Yvonne, if your starter has falling significantly from its high point of rising, then it's no longer considered ripe, and for best results you'll want to feed it again and let it ripen again before baking a recipe that is entirely naturally leavened. However, if you're making a recipe that includes yeast as well as sourdough starter, a starter that is past the ripe point should still work fine, especially since you fed it so recently and had it stored in the fridge. You'll just need to add a little warmer water when you mix the dough, to compensate for the cold starter. 

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