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Monday: The starter is in the fridge, resting.
Tuesday: The starter is in the fridge, resting.
Wednesday: The starter is in the fridge resting.
Thursday: Take the starter out of the fridge after work, let ferment for a few hours, and refresh at night.
Friday: Refresh starter in the morning before work. Feed again at night before bed.
Saturday: Build the levain early in the morning. Refresh the starter and let ferment all day until night. Mix the dough in the afternoon and bulk ferment in the afternoon/evening. Shape the dough and place proofing baskets in the fridge overnight. At night make sourdough starter discard pancake or waffle batter. Then, refresh the starter before placing it into the fridge.
Sunday: The starter is in the fridge resting. In the morning, make pancakes, preheat oven. In the afternoon, bake bread.