Hi Steve, it sounds like your starter is fine, but may need a little extra TLC in order to get it working optimally when it comes to offering flavor and rise to your sourdough breads (particularly ones that don't contain added yeast). I would recommend two or three days of twice a day feedings at room temperature to get it more firmly established before you refrigerate it again. After it has been refrigerated for a week, I would try to give it at least two feedings at room temperature before adding it to a recipe. Here's one possible routine you could follow for your weekend baking: take your starter out of the refrigerator on Friday night and feed it, feed it again Saturday morning, and then Saturday night will be your final feeding before you bake with it on Sunday morning. You could cut out the Friday night feeding, but keep in mind that the more room temperature feedings you can give it, the more lively and active it will be when it comes time to bake your bread. You're absolutely correct that after you remove the portion of fed starter for your recipe, you'll want to feed 4 ounces of your remaining starter with 4 ounces of flour and 4 ounces of water, and then allow it to sit out for about an hour or two before returning it to the refrigerator. I haven't tried this type of no knead recipe with sourdough starter, but I would say that the risk is that the dough will become too acidic when left out for that long of a time. When the fermentation goes on too long and the acidity builds, this can cause the proteins in the dough to breakdown. It may work with a very small amount of sourdough starter, but I would probably use fed starter as opposed to unfed starter in this case. Barb@KAF

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