Hi Sadie, since this recipe calls for sourdough discard, you generally don't have to feed your starter before adding it to the recipe and can use discard straight from the refrigerator. However, we do recommend that the discard you use has been fed within the last week. 

Since your starter spends most of its time in the refrigerator, it's very important to give it at least 2-4 hours at room temperature after a feeding to give it time to start bubbling and fermenting before you return it to the fridge. Starter that is returned to the refrigerator right after a feeding may become dormant too quickly and may not have an opportunity to ferment properly. If you're generally using this recipe, I would go ahead and let the starter ferment for 4 hours before returning it to the refrigerator and try to use the starter within a week. 

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