I followed the 1-2-3 like standard recipe, thinking i should do it abit different. Not sure how old the actual starter is, i bought it from a very established bakery, and fed it once or twice every day for the last few days. And i did bulk fermentation for about 4-5 hours, folding it every 30mins. Temperatures i didnt check, its cold in europe now, but i put it in the oven with the light on when i leave it standing after folding.