– water – active sourdough starter – salt – bread flour
In a large bowl, mix together water and the starter and make sure the starter is at least somewhat dissolved. Before you mix the two together, you have a chance to see if the starter floats on the surface of the water.
Add salt to a started and water mixture. Add the flour and mix well, you can just use a regular spoon. It does not have to be a wooden spoon, a starter can survive a few minutes touching metal.
Wait 30 minutes to 1 hour for the dough to autolyze at room temperature.
After the autolysis, try to perform 6 sets of stretch and folds over approximately 2 – 3 hours. Strive for 3 sets of stretch and folds 15 min apart. Then do another 3 sets of stretch and folds 30 min apart.
The next step is bulk fermentation. That means you let the dough rise until it doubles in size or at least come close to that. You can do that in the same large mixing bowl.