This is how I have always made my bread for at least 20 years. I’m a self taught baker and somehow missed the part about doing a preferment. My starter lives in the fridge and gets fed once a week when I take it out to bake my weekly bread. I keep a small starter, maybe only 1/2 cup, so I when I take it out of the fridge I feed it enough to equal what I will need and still have 1/2 cup left over, let it sit for 30 min, remove what I need for my weekly sourdough, then back in the fridge for another week. So far, it has never failed. Glad to know I have been doing it right.

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