Hi Darlene, the major difference you'll notice when using fresh starter is that the dough will ferment faster, which may or may not have an impact on the final flavor of the bread. Since there's such a small percentage of sourdough starter included in this recipe, how "sour" the starter is going into the process isn't likely to impact flavor significantly. For best results, we recommend using starter discard from the refrigerator that has been fed within the last week. 

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