I derived this formula by combining from several sources and doing some rounding.
3 ounces starter (100 % hydration)
8 ounces KA AP flour
8 ounces water
Mix and let stand overnight
12 1/2 ounces flour
5 1/2 ounces water
2 t salt
Mix in bowl and let stand for 30 minutes. Knead and rest, knead and rest; for a while. I lost track.
Let rise in bowl for an hour, fold let rise another 2 hours. Form rolls, let rise 1 1/2 hours.
Bake at 450.
I think they came out ok, I was hoping for a more open crumb. At least I have reached the enviable beginners stage where the mistakes are edible. The last sourdough bread went into the trash.
After eating a test bread the rest went in the freezer. We will split one every night for our dinner next week. I normally reheat 10-15 minutes in a 350 oven.
I debated until the last second about adding the yeast. The preferment was working nicely but I chickened out.