I have read here many times that there is no such thing as a silly question, but this may be it. Suppose my starter was refreshed a couple of days ago and refrigerated, then placed on the counter to warm up, and then used in an overnight ferment, why wouldn't that act as a big fat feeding? This is a pretty active starter but I only decided to bake at the last minute. I would be glad to hear any opinions as I have been mithering about it for several days. My grandaughters stayed the night and inhaled vast quantities of sourdough pancakes this morning, so at least I know how to use the surplus starter. I'm thinking of putting a notice on the community board "Free Sourdough Starter"! A.