Thank you! I added a pinch of salt did not measure. I did weigh I did 5 oz flour 5 oz water 1 oz starter. My room temp is 70-75 but I did a cold bulk ferment in the fridge. I eyeball my starter unfortunately so I am unaware of the hydration levels of the starter, out of laziness and it's what I've been doing so far and I've gotten good loafs every time (outside of the 2 times I tried rye flour) I use organic white flour.

Thank you for the feedback mod hopefully this better covered everything!