"Start by building the levain. Combine all the ingredients in a tall jar or medium bowl. Cover and leave in a warm place (72°F to 75°F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day."

To clarify, does this mean that your levain should sit until doubled in size, and then either use it or put it in the fridge? Or does it mean you can mix it and immediately put it in the fridge for up to 12 hours, without first having it ferment for 3-4 hours?

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