Starter instead of production leaven
As a beginner, I am experiencing considerable confusion, in spite of a veritable library of breadmaking books! If I have a generous supply of recently-fed active starter in the fridge, can I use this to make the bread dough for bulk fermentation? (As opposed to using only a tablespoon or so of starter added to more flour and water, which is then fermented before using it to make dough? I would be grateful for any assistance.