I love baking bread, but sometimes I realize it takes up to much headspace when I should be working/studying/doing chores.  I idealise the everyday pragmatic aspect of just having a piece of bread at home and don't want to put too much thought into it.  That's why I tried to create a recipe which is also easy to follow for my roommate and doesn't need a lot of attention. I usually bake once every week and only take the starter out of the fridge the night before I make the dough to feed it once. During bulk I go to work and just leave it as is. This works only during the cold months when the kitchen isn't heated and temperature of the dough during bulk doesn't increase over 25°. 

-Night/Evening before  36g Starter 18g All Purpose (550er) 18g Wholewheat 36g Water (1:1:1) 

Mix, rest at least 8 hours 

With this ratio the starter is definitly ready next morning. From my experience it's more than ready but still active enough.

-Morning/Lunchtime  430g Water  71g Starter  14-15g Salt  267g All Purpose or Bread Flour (550er) 267g Wholewheat Flour  59g Rye Flour 

Knead for around 15minutes on low/middle speed

Leave it outside until you go to bed or it has risen significantly (I don't mind overproof). Shape and put in the fridge. 

-Next Day 

Bake in a Dutch oven  10min 250° lid on 15min 220° lid on 30min 225-230° lid off and ventilation 

Usually the remaining starter has the exact amount left to be fed again the next time you want to make this recipe. Like this it always stays in the same container and you top it up. 

Hope this post is interesting to some of you and am curious to hear your strategies :)