Thanks for this blog post! I am going to try this method today using the Vermont Sourdough recipe (but with all fed starter and 35 g extra water), no levain. I am going to try it in the KA Long Covered Baker we gave ourselves for Christmas. I would love to see a blog post sometime that highlights that baker and a cold start. I'm trying to find a great way to make sourdough sandwich bread on a Sunday for the week that requires only taking the starter out of the fridge the night before, feeding it, and then an all in a day process. (Our new year's resolution was to buy "no more bread" and here we are on January 28 not having bought any bread products! But, we are a busy family with full time jobs and two teens, so Saturday night is usually not for making bread dough!)

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