Refreshed starter

After you feed a healthy starter, it can be ready to use during a rather wide window of time, depending upon your environmental conditions and the type of flour you’re using. I usually recommend using it as Stephanie B. Suggested, in its most active state (indicated by it at least doubling in size). This can be anywhere between 6-8 hours (in a moderately warm environment) and up to 10-12 hours (in a chilly kitchen).

Since the leaven calls for fresh/fed starter, I'd say use your starter when it's in the most active phase after you've fed it, if that makes sense.