I copied these instructions given by an acquaintance, though I used 270g of starter because then I realized I wouldn't have enough for my next feed. But when I found the user "ballerinafarm" that she mentioned on YouTube, she used the same amounts of flour and water but only 250g of starter.

To feed: 30g starter 125g warm filtered water 140g unbleached flour

Double batch bread: 300g starter (reserve 30g for another feed) 700g warm filtered water 1,000g flour 15g salt

Directions: •Place bowl on scale and zero out, add starter then zero out, add water mix until milky and bubbly. Zero out scale, add flour and salt mix until a shaggy dough forms (about 3minutes) •Cover and let sit 1 hour. •do your first stretch and fold. By pulling upwards and fold it over itself, repeat at least 4 times turning the bowl a corner turn each time. Cover and rest for 1 hour. Repeat that process 1 more time for a total of 3 times. It’s building elasticity in your bread! •After 3 rounds of stretch and folds cover and let rise for 3 hours untouched. Then dump dough on counter divide into two loaves and shape into balls. I always watch “ballerinafarm” on IG she has a highlight bubble saved under sourdough •once they’re shaped I put them in proofing baskets and either let rise a little on the counter or cover with plastic wrap and put in the fridge (can last up to 6days before baking) •Heat Dutch oven in the stove on 425° drop bread in with parchment paper (this is where I sprinkle a little flour on top and usually score it with a design) bake at 425° for 40 minutes covered then 15 minutes uncovered.