I've been baking sourdough for almost 3 years with mixed results. Getting frustrated as my starter is strong, I feed 1:2:2 or 1:3:3: ratio with KA Bread, Rye & A/P mixed. P.J. 's Blog is sure to be my salvation! Questions are: Do I still do the stretch & folds before the first rise @ room temp? Then, when doubled-divide and shape & continue fermentation in the fridge overnight or even 12-15 daylight hours? Forgive my confusion, outside of bread machine recipes I'm new to yeast use.

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