Good observation, Lavonne! The warmer temperatures of the liquid ingredients counteract the cooler temperature of the starter to result in a relatively temperate dough temperature which will be ideal for the fermentation of this dough which is chockful of rising agents including yeast, baking powder and a bit of discard. 

I would consider 1/4 the sweet spot of dry milk and buttermilk powders in a standard bread dough recipe. While you could certainly alter the totals, there is no need to exceed this amount. Happy baking!

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