My sourdough timeline, new scale, and mixing a mini. 

I'm still learning sourdough as I build my Microbakery in El Paso, TX.
Here's a simple sourdough schedule:
Day 1:
Morning: Feed your sourdough starter by mixing equal parts of flour and water. Let it sit at room temperature.
Evening: Stir the starter and let it continue to ferment at room temperature.
Day 2:
Morning: Check if your sourdough starter is active (bubbly and doubled in size). If it's ready, proceed to the next step. If not, continue feeding it until it's active.
Mix the starter with flour, salt, and water to make your dough. Let it rest for about 30 minutes.
Let the dough rise at room temperature for about 6-12 hours (depending on temperature in the home)
Shape the dough and place it in a floured proofing basket or bowl lined with a kitchen towel.
Cover the dough and let it proof in the refrigerator overnight.
Day 3:
Morning: Preheat your oven and baking vessel (like a Dutch oven) to 400-425 F
Once the oven is hot, carefully transfer the dough from the proofing basket to the preheated vessel.
Score the top of the dough with a sharp knife or razor blade.
Bake the sourdough with the lid on for about 20-30 minutes, then remove the lid and bake for another 20-30 minutes until it's golden brown.
Let the bread cool completely before slicing and enjoying!