Great question Kim. The great thing about this recipe is how flexible it is! Using a fresher starter will certainly change some of the flavor and texture but I suspect you would still get fantastic results as long as you feel comfortable watching your dough a bit closer than usual. A more active starter might shorten the rise times a bit. I wouldn't worry about it until you get to the final rise. With home baking it can be easier to mix things up with method and technique since you don't have to recreate exact results day after day for customers. 

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