I am not Eric, but I’ve made this recipe … twice very recently. I used refrigerator starter, BUT it was recently fed AND my starter tends to stay active as in when I do take some out and feed, it bubbles up in 3-4 hours even in my very cool (62-65F) house.
So … if your refrigerator starter was recently fed and/or you are confident in its getting active very soon after feeding, use the frig stuff. If you follow the video and mix up the day 1 ingredients in the evening per the video, it has 12 hours to respond for the day 2 fun.
The other advice I’ll give is as noted in my posts above: add the ingredients per the order in the video (2nd 1/2 of the first video) … basically the day 1 overnight “starter”, water, salt, flours with the white flour last and don’t add all of the white flour. Add maybe 2/3 and then add incrementally, kneading/mixing until you get to the consistency shown in the video. You might use all of the white flour or less or you might need to add more. Different flours, humidity absorb liquid different.
If you review all of the comments you will see that some people felt the dough was too moist and sticky with the recipe amount, some thought too much flour. My experience in my recent 2 bakes with the difference being only the type of white flour was first version needed more than the recipe and 2nd version less.
I know more than you asked, hopefully it is helpful!