I've been making dough-doctor-NY-style pizza for a while now using IDY, and thought I'd give starters a try to see how much of a taste difference there is. I purchased some Italian starter from sourdo.com, activated it in a mason jar over the course of a few days, and it's now sitting in the fridge. I found Jeff V.'s recipe percentages for how much to use for a pie, but I'm a bit confused about the process. Do I
1) take the whole jar out of the fridge, feed the jar with water and flour, let it warm up for three or four hours and then remove the amount of starter I need for the pizza recipe, add it to the flour and salt in the KitchenAid and make the dough; or
2) take just the amount I'll need for the pizza recipe out of the jar in the fridge, let it warm to room temperature and then add to the flour and salt in the KitchenAid to make the dough; or
3) take just the amount I'll need for the pizza recipe out of the jar in the fridge and put it straight into the flour and salt in the KitchenAid to make the dough, as if it were regular yeast
And secondly, I've been using the "cold ferment" method, whereby after kneading it for ten minutes in the KitchenAid, I immediately oil the dough balls and put them in the fridge for a few days. I've read different things about whether you should, or can, do this with dough made with starter. Jeff V. seemed to put his in the fridge, but I've heard others say you should let starter-made dough rise at room temperature and then use it on the same day. Thoughts?