Sourdough

I'm making a sourdough of sorts tomorrow. Weighed the starter (off the top of radiator to get it going after a few days in fridge). It weighed 330g and first mix called for 150g starter, 300g flour and 450ml water. So I do 330 -150 gives 180 or 90g flour and water each too much so I added 210g flour and 360ml warm water to get the right weight (360g water easier to measure with a scale so do that).

I'll leave that now in large bowl covered with damp dish-cloth over-night.

In the morning is where I'll cheat a little sometimes. Before doing anything though, I take a spoonful of the mix for my starter for next time. I'll weigh out 1200g flour and rub in 30g sugar, 12g salt and 30ml olive oil and add this. I'll also add a teaspoon of dried active yeast started in a jar and 450ml warm water. Leave to rise then knead (using flour) once and leave to rise again. Knead and split between 3 loaf tins and bake of 38min. when nicely risen. I use 50-50 wholemeal/strong white flour.
Sometimes I don't add the yeast. It takes longer to rise and has a stronger flavour. In this case, I cover the tins with foil for first 30min then bake for another 15minutes.

I'm meeting my daughter for a walk tomorrow so could be evening before it goes in the oven.