Fast Slow Bread

In keeping with the idea that after I make something a few thousand times I find another even more efficient method.

I love employing the trend of no knead cold rising bread but now I have a new twist. I add my two mason jars filled with refrigerated sourdough starter and Fleishmann's instant yeast and warm water and flour and salt. With this this method the dough is ready to have the second rising the pans in a few hours! I bake the loaves at 450 (F) for 35 minutes.