Hi Kady, you'll want to give your starter at least one feeding after you take it out of the refrigerator if you're making a bread recipe that calls for "ripe" starter. It's considered "ripe" when it's at its high point of rising, or just beginning to fall after having been fed at room temperature. 

What you're looking for is that your starter is able to double in volume about 6-8 hours after you feed it. This is a good sign that your starter is active enough to leaven your bread. Depending on how long your starter has been stored in the refrigerator, it can sometimes take a few feedings to see that kind of activity. 

If you're making a bread recipe that also contains yeast, it's not quite as critical that the starter be super active, so one feeding might well suffice. 

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