Sourdough baking

So this is kind of the tartine whole wheat recipe, but I was curious about a really long autolyse, so I mixed the flour and water and left it for a day, then mixed in the leaven, salt, and continued the recipe as normal

Dough is 70% whole wheat, 30% all purpose. 76ish% hydration.

Oh, another "alteration" was that I forgot to feed the starter the day before, so instead of 200g of properly active starter, I put in 250g of sloppy gross starter that was well past its prime.

Overall I'm very pleasantly surprised