@PatrickT, you influenced me to start making sourdough bread more often.
Yesterday morning I fed both starters and used some of the discards to make three bigas. I made one double biga using the rye starter and one biga using the white discard.
Last night I made two 500g batches with the rye biga and one batch with the white one.
After the last stretch and folds, the two with the rye biga went into the fridge and I left the one with the white out on the counter for an overnight room temperature fermentation.
Shaped three baguettes around 5:30 AM and the last one was out of the oven around 7:30 AM.
