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@kboy
Tried a new method where I halved the starter to 50 grams and kept the dough at room temp throughout the whole rise, no retarding in the fridge. Took 36hrs for it to to rise even a little bit so this morning I chucked it in the oven. Came out great so I wonder if I've over-proofed all my previous loaves...
It's a mix of stone milled white (300g) , freshly milled wheat (100g) and rye (50g) that I toasted before milling it. The dough smelled great so curious to try it