Can I use sourdough starter directly from the refrigerator without feeding it?
You can, but it will perform better with a feeding first. Straight from the fridge the starter is sluggish and bacteria-heavy, so the loaf tends to be more sour and rise less. Feed it once or twice and use it near its peak, 6 to 12 hours later, for the best balance. If you do use it cold and unfed, use a smaller amount and expect a tangier result.
Answered by Hendrik, The Bread Code
From the book
If you are feeling lazy or don’t have time, you could also use older sourdough starter to make the dough directly without any prior starter feedings. Your sourdough starter is going to regrow inside your dough. Remember that the final bread might be a bit more on the sour side as the balance of yeast to bacteria could be off. In the Table 6.2 I recommended using around 5 % to 20 % of sourdough starter based on the flour to make the dough. If you were to follow this approach, just use around 1 % and make the dough directly. The dough is probably going to be ready 24 hours later, depending on the temperature.
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