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Not much, in my case. But I make a much larger amount, with a slightly lower seed starter percentage, and use it young.
It can be more useful to make the distinction if say, you feed your starter different flours than you're using for the bread, like rye, and don't want to have so much in the finished loaf, or if you keep a dryer starter and want to make the levain up as 100% hydration
TvH
How does this differ to feeding the starter, out of curiosity.