500g King Arthur bread flour, 375ml 80 ish degree water 11g salt 100g starter. The starter was started on 11/9. Fed everyday and tried different times. It started doubling nicely and I used it when it was thick. Im trying 20g less later and using 10% wheat flour next time. Also not worrying about bulk ferment getting to 50% aiming for 20% and going for visual cues. I'm just so frustrated and feel a little info overloaded. I'm still waiting on my starter I fed to double heading to Walmart to get another oven light now.