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For those ones, I mixed up a few spoons of starter with 200g flour and enough water to make a very wet dough, and left that to brew up for 24 hours. Then added that to 1kg of flour and did as described up thread.
Previous weekend, I did it all in one day, using about 100g of starter straight into the main mix, and it works out ok as well.
ChasnotRobert
How much starter, those loaves look amazing. Ive just revived my starter last weekend after 6months in the fridge, it was touch and go.