My sourdough starter sits in the fridge until the day before I want to use it. Then I let it come up to room temperature and feed it. It's ready to use the next day and it's working well so far...
In my old house I couldn't keep a starter going properly through the Summer for a reason I never fathomed. So I made yeasted bread then, starting a new starter each September to make sourdough for the rest of the year. In this house it seems to have been happy through the hot days we've had so crossing my fingers!
I have found that just folding and stretching doesn't work for me and so I do knead the dough when I first make it, then rest it overnight before baking in the morning. Ten minutes work overall for a loaf or two.
I like being able to add nuts, fruit and seeds to make a variation on a muesli loaf. We have bread and cheese most days for lunch so I make a couple of loaves a week.
I really like making bread this way, thinking about the countless generations who have done exactly this process.
Trial and error to start with, but part of life now!