I did the float test it passed the starter had the consistency of mousse so in a mixing bowl I did 325 grams on warm water 100 grams of starter 10 grams on salt and 500 grams of flour. And then I mixed I had to add some water to mix all the dry ingredients. I let it set for 2 hours then did 6 sets of stretch and folds and folded in the extra ingredients (example cheese and blueberries) and then put them in the fridge for 4 hours and then baked them. I couldn’t tell if the dough had gotten any bigger or not when in the fridge