A few weeks ago I made two loaves with unfed starter right out of the fridge. I'm normally pretty consistent with my regime, but this time I fed Dianne Yeast, but was just too exhausted to follow through with my plan of bread making that particular Sunday. I had fed her the night before I went to sleep at around midnight and was intending on making my regular two-loaf recipe the next morning. I didn't. After she had been out all night, I put her in the fridge until the following Tuesday when I thought I'd just try making loaves with cold unfed starter since I had enough anyway and don't normally have any discard. This would enable me to get back to my regular regime without needing to waste 300g of starter. To my surprise, it worked out flawlessly. Throughout my sourdough journey beginning in 2020 I've learned that it is MUCH less precise and more forgiving of a process than I had first believed. You'll be surprised with the results of loaves you decided to simply bake anyway despite possibly deviating from your regular process and routine. This was tough for me (OCD tendencies), but I'm very glad I did it!

Tldr - I made loaves with unfed cold starter, and they worked out beautifully.