I use this method for no-knead bread, specifically the New York Times recipe. The flour, water and roux (cooked flour) need to be fully incorporated together, just they do under the standard method. The mixing is somewhat easier, since goo mixes easier than dry flour. I'm careful to add my salt and yeast after I'm sure the mixture is not too hot to kill my yeast, however using less 20% of the total there is no danger as long as you've mixed well.

For some inexplicable reason the author wants to call the roux a "starter" which is incorrect. A starter includes a leavening agent like bakers yeast or sourdough in it, the roux does not.

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