leftover sourdough starter

I always have leftover starter from when I refresh or feed my two starters every week, or every two weeks when I'm so busy with other things. I save it in the refrigerator -- sometimes I use it -- sometimes I compost it when it's been looking at me for too long. This time I just gave the 200 grams amount of leftover starter (a mix of whole wheat and white) with 100 grams bread flour and 100 grams water and let it double overnight on the counter (and now that fall is coming the room temp is a little cooler so I can let it sit longer than just 12 hours.) I then used one of the recipes of Janedo and Mike's Three River Bread recipe but with this leftover starter instead of a pre-ferment; added an one hour poolish and the rest of the flour and a pinch of yeast, salt and more water to fill it in; stretch and folds as prescribed; fermented/doubled in two+ hours; then shaped and refrigerated for 4 hours instead of overnight and set out at room temp for 3 more hours to rise; and . . . here comes some nice boules. It didn't have as many holes as I would have liked, maybe it needed a bit more proofing, but the oven spring was so nice. The taste was what I liked best, not too overwhelmingly sour but a nice tang, and a bit of chewiness. It's fun to experiment and when it does come out nice, it can be a bit of surprise.     Anet 

using up leftover starter