The formula:
300 g firm starter
620 g water
750 g unbleached AP flour (530 g Morbread 12% protein, and 200 g Whole Food AP)
100 g wheat bran
23 g salt
The technique was similar to the San Joaquin Sourdough posted on Fresh Loaf
Submitted to Wild Yeast's Yeast Spotting: http://www.wildyeastblog.com/category/yeastspotting/
