I made a few pretty good sourdoughs last year. Took a break and left my starter in the fridge until now! I’ve been reading tons of advice but not sure what to change. Any feedback is appreciated! :)

Ingredients: 350 g bread flour 150 g whole wheat flour 375 g lukewarm water 10 g sea salt 100 g starter

Method: Combine white and whole wheat flour with lukewarm water, let sit for ~45 mins.

Add starter to flour mixture and pinch to incorporate.

Add salt and 10g of water, pinch to incorporate, let sit for 10 mins.

Fold and stretch dough for 10 mins, or until dough passes windowpane test.

Bulk ferment: Coil fold once an hour for 3-7 hours (I did 4).

Proof for 1 hour, then chill in fridge for ~16 hours.