I am new to sourdough baking, and am using Ed Wood's Classic Sourdoughs as a baseline until I become more familiar with sourdough baking. Due to less than optimal planning, I wasn't able to commence the recipe after the 8-12 hour "Culture Proof" (at room temperature) specified by that book and by the instructions included with the dried sourdough culture. Is that a problem? Is there something I should do to the culture before using it in a recipe? It may be close to 24 hours since I started the Culture Proof before I am able to remove the amount specified by the recipe from the Culture Proof and commence the recipe.

Incidentally, someone said on another thread that the instructions included with the dried sourdough culture from Sourdoughs International contains inaccurate information, but didn't specify what it contained that is inaccurate. Might someone be able to shed some light on any inaccuracies contained in those instructions?