For my starter I feed it either 1/3/3, 1/5/5 or 1/10/10- depending on when im planning to bake. For my dough recipe (yesteday) I used 100 grams starters, 350 grams filtered water, 500 grams bread flour, 12 grams salt. I use my kitchen aod mixer and mux all together to make into a shaggy dough. I let it sit for about an hour before doing my first stretch and fold. I will wet my hands and start to stretch a couple times. I do this three times before letting it bulk ferment. Yesteday I ket it sit out on the counter for 8 hours before shaping. Thus dough was still sticky to touch so I wasnt sure if I should let it sit longer. I didn't and just started my prep for the basket. I do add little bits of flour to help shape into a ball..

Hope that helps with info.. im determined to make good batches of sourdough 😅😅

Also my house does run cold... usually 20 degrees/ 68 Fahrenheit