Timing is EVERYTHING with sourdough starters & bread. Here's my weekly schedule to produce some great loaves each weekend:
Wed 2100 - Take sourdough out of the refrigerator
Thur 0500 - Feed Sourdough (stir, save 1/4 cup, add 1 cup water, 1 cup AP flour, stir)
Thur 1900 - Feed Sourdough (13h) (save 1/4 cup, add 1 cup water, 1 cup AP)
Fri 0800 - Feed Sourdough (13h) (save 1/4 cup, add 1 cup water, 1 cup AP)
Fri 2100 - Mix dough & Feed Sourdough (13h) - 100g used per loaf
Sat 0940 - Turn on oven to 450 with Dutch-Oven
Sat 1000 - Flour & kneed dough and let rest, Store Sourdough in the refrigerator
Sat 1030 - Transfer dough to Dutch-Oven and score
Sat 1100 - Remove lid from Dutch-Oven
Sat 1115 - Remove loaf from Dutch-Oven and rest on a wire rack
(Let cool completely)
Sat 1400 - Eat! (save any left-overs in a ziplock freezer bag, should be good for 5 days).
Enjoy!
-Matt the Weekend Baker
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