Hi Alison, if the starter has risen most of the way in the fridge, then it should be fine to use in the levain. Or you could take it out of the fridge and let it sit out at room temperature until it peaks, and then add it to the levain. However, if the starter has risen and fallen in the fridge, it's probably best if you discard and feed your starter again and let it rise before you add the ripe starter to the levain. 

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