I took a plastic cake keeper I had on hand and taped a ball of masking tape to the edge to keep it from being airtight. I then threw all the ingredients in the plastic tub and mixed it up. I let it sit on my counter for a few hours and then placed it in the fridge. I took out a glob about the size of a grapefruit, let it rise on my counter on some parchment paper for about an hour. Heated my oven and popped it on my baking stone. I added some water to the broiler pan placed on the bottom shelf. In a short time, I had delicious sourdough bread.
I really like being able to whip up a batch of fresh baked bread for my family or for company. I love that the dough has a more complex flavor the longer it remains in my fridge. The only drawback for me is that the container takes up a lot of room on the bottom shelf of my fridge. I'm still stuck on the original recipe but eventually will venture beyond it. I highly recommend this book to anyone that loves fresh baked bread but has little time to spare.