Few question about Sourdough.

>We do autolyse with or without Leaven added.

From my experience, you can add the sourdough after autolyse when you have about 10% or so. If you have 20% or 30% it's getting difficult to mix the dough first, because of lack of water - and then to mix them together without getting lumpy dough. It doesn't mix well.

1. Either way works. Some of it depends on the room you have in the refrigerator. I am sure there is a slight difference between the two and it might come down to personal preference. I like the final proof in the refrigerator because then I can bake it straight from the refrigerator. Also, if I make enough dough for 2 loaves, I can bake one and not have to worry about the 2nd one overproofing if I don't cook them at the same time. Also, sometimes I will bake one in the evening without retarding it in the fridge, and the 2nd will go in the fridge to be baked the next day. This is a good way to taste the difference retarding makes.

2. Technically autolyse is without levain by definition. If you add the levain then it really is an extended fermentation. But the general idea of soaking the flour in water with or without levain will depend on a couple factors. First, how much of the water comes from the levain? If there isn't enough water to fully hydrate the flour, then the levain is necessary. Second, how long of an autolyze? If you are talking about 30 min or an hour, then it doesn't make a huge difference. If you are doing an overnight or longer "soaker" (as Reinhart likes to call it), then no levain should be used. Third, how much levain are you using? If it is a large amount, then the fermentation will start faster and will interfere with the autolyse.

3. The ratio for feeding your starter will depend on several factors. You need to let your starter, with your flour, in your kitchen tell you how much to feed. If you have a vigorous starter, it might need to be fed more flour. If you are feeding more often, it might need less. If it is refrigerated, then it depends on how long it will stay in there. Also, you can make a stiffer or more liquid starter instead of the 100% hydration one you reference. If you are feeding every 12 hours, then watch to see what it looks like at 12 hours. Has it fallen all the way? It needs to be fed more. Has it not fallen at all? It needs to be fed less. Has it just begun to fall? This is the perfect point to feed if you want to favor the yeast (which I assume you do). Also, if you use rye flour (or other non-wheat grain), then it can act different.

Hope this helps, good luck.