bakers are such nice people's blog

These steps are the ones I follow to make my daily bread.  There is always (a) a starter being fed, (b) a bowl with dough or batter in it on the counter, and (c) a basket or two in the fridge, in my kitchen. 

Can someone tell me which of these steps is unneeded or even harmful to the production of great bread?  I would appreciate any tweaks or deletions or additions that might be suggested. 

The Steps

Pour starter from its vessel into my bowl.

Add lukewarm water and AP flour to make a batter.

Let that sit for a few hours or overnight.

Some say he was the son of God.  Others say he was just a man.  Others, a myth.  This thought has nothing to do with that argument, but with a moment in the story of the last supper that is worth some thought.

Hydration.  Water.  When I was a kid one summer I fell out on a tennis court in the 100 degree Florida sunshine, my body exhausted by the heat and lack of hydration.  My childhood was spent at the beach--for this family with five children, the free beaches of Florida were a perfect summer solution.  The salt water in that wild Atlantic and its neighbor, the sleepy Gulf of Mexico, always in my imagination housed Hydra--the mythical beast who grew two heads back whenever one was chopped off. 

After 3 years of baking a number of breads from sources like Complete Book of Breads and Breadbaker's Apprentice, I stopped pulling the measuring gear, volume or weight, out of the cabinets when I set out to make bread.  I use the same mixing bowl every time so that the visual information I receive is always in the same format, and then I bring together flours at my whim--KA AP, KA B, rye, whole wheat . . .