A 'starter' is permitted to sit overnight and froth in the machine - cover down. The next day I continue with the recipe. No muss, no fuss. Sourdough , sweet doughs, herb breads, English muffins - all can begin as 'machine doughs' and move seamlessly to the hand finishing stage. Too often, home bakers get bogged down by the rigors of each and every loaf and they cannot progress beyond basics or get worn out thinking about a larger bread project.
Most machines come with recipe books.
Some are good, others are a hastily arranged mess. There are several books available which will help you get the best from your machine. Experiment and have fun.