I took the starter out of the fridge last week and fed it and nothing
happened. Oh, no! But after a week of dumping 2/3 of it every couple
of days and feeding, alternating between rye flour and AP flour, I have
a pungent and foamy starter again. Not sure if it's the same one I had
last spring or not.

I use the bread machine on the "dough" cycle to mix and knead the bread.
Then transfer it to an old Corningware covered casserole dish and let
it rise overnight, and I will bake it in the morning. My starter
doesn't rise fast enough to use the bread machine for the whole thing.
And I don't think it's configurable enough to program an 8 hour rise
time before baking.

-Bob