This was an experiment which went well, so I'll be trying again with a few tweaks.

I wasn't planning on
making bread this w/end, and so didn't feed my chilled starter on Friday night. By Saturday afternoon
I'd changed my mind so needed to experiment a bit to get everything fitted in a short timescale. I fed
100gms starter with 50gms water and 50gms flour and left for a few hours. When I came to use it wasn't
vigorous, just a bit frothy. Mixed 150gms starter with 220gms warm water and 350gms BF, left as
shaggy mess to autolyse for 2 hours then put in fridge overnight for 13 hours. Today, brought to room
temp, added salt, 3x s&f, then shape and proof for 4 hours. Result is my best flavour and texture yet, but
a bit burnt!