Gave up on the recipe I usually use. The sourdough starter was tired. I gave her a couple of weeks for rejuvenation camp. Plus it has been so hot that she didn't want to work as hard. The last two loaves were by feel and this one I remembered to weigh at a few steps. This loaf has turned out better than my last 10 loaves. If it stays cool (and BG goes to work) I'll make a few more loaves for the freezer for hot days and travel days. SD bread doesn't go bad as fast as regular bread. 

approximate amounts:

400 g Bakers Field bread flour

230 g faucet water

75 g lively starter

2 t salt

30 g water

then some more flour until it felt right (sticky).

3 folds in about 3 hours (I forgot the dough for a while. . . )

18 hours in the fridge

bake 30 + 15