Bread Making

I'm trying a couple recipes out of a new cookbook I bought.  It is titled Artisan Bread in 5 Minutes a Day.  The premise is that the dough can be kept in the fridge, much like sourdough, and used to make fresh bread. 

I have prepared two kinds to bake tomorrow: chocolate and wheat.  I am interested to see how it turns out.  I have tried sourdough before, but get tired of it after a while.  With this, you do not have to keep "feeding" the starter, instead you use it up and then mix a new batch.  I'm hoping with the variety possible that I will like it.

The benefit is that it can be kept for two weeks and you just cut off a chunk and bake it.  No additional mixing or preparing to be done other than the rising of the part you are baking.