Refresh Starter vs Not Refreshed
Hope I make sense asking this.
Typically I read to take some starter out of the fridge, then feed it and let it develop for 12- 24 hours on the counter before adding it to the remainder of ingredients.
So I'm wondering, why not just take the starter out of the fridge and add it to all the other ingredients right away. Let it rest for an hour then do some S&Fs at intervals. Then just shove in the fridge overnight to preferment, then shape the next day, proof, and bake.
My thought is, instead if feeding the cold starter and letting it stand till it doubles .... feed the starter, the amount of flour, H2O and salt called for in the recipe. Isn't that feeding the starter too with all that flour?
With no knead breads using DIY, everything is added at once, so what is the difference if using sourdough starter the same way?
What am I missing?