Confused with the first step of Sarah Wilson's Sourdough Recipe
If I have plenty of refrigerated starter, do I still need to follow directions for making leaven the night before or can I just feed my starter, get it to room temperature, and start directly with the 60 grams of starter and add the 390 g of flour and water. Not sure if making the leaven increases the rise of the loaf. New to this. Any input appreciated. Hate to waste time on this leaven step if it's not necessary when I have 200 g of starter. Thanks!