I do a similar method with the no knead sourdough recipe. I prefer to have one loaf at a time. I keep my starter in the fridge and make bread one to two times a week. I never feed it before I use it. I don't change anything about the recipe. I mix it up in the morning (sometime between 7 & 10 am) and bake it about 24 hours later. But sometimes I don't put it in the fridge and leave it on the counter to go directly into the final rise, increasing the time of the final rise so I can have fresh bread for dinner. It doesn't give big sourdough or depth of flavor but it's still pretty tasty.

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