I’m sorry the 135 vs 120g discrepancy is confusing! I think I’ll edit it. I wanted there to be a little wiggle room in the scraping out of starter and measuring.
The starter is the preferment - not additional.
In the past, people have asked how I build my starter, so I included that info, but really any ripe and doubled/tripled starter will work.
This weekend I baked/broiled a great batch of pizza, and the starter was a nice active AP/Rye mix, about 110g. After kneading, I popped the dough in the fridge for 4 days! I took it out in the a.m. to finish the rise and fermentation by mid-afternoon when I shaped it into dough balls. I made the pizzas in the p.m.
Long story to say that there is a lot of flexibility…though perhaps my best pizzas have been from long retarded dough.