In Maggie Glezer's book, Artisan Baking Across America, she instructs that you should refresh the sourdough starter 3 times before baking with it.  If the starter has pretty much quadrupled as she suggests after only 2 feedings, can it be used to start a bread dough, or must you wait and do one more feeding?  I have this situation right now, and would prefer to start a bread dough for tomorrow rather than wait for another feeding. Would this not be a good idea?  Or is her suggestion somewhat random?