I'm confused but giving it a good go.
I've fed the leaven 2 days ago: equal parts 150g water to 150g white flour
removed 250g leaven 1 day ago
& added it to 900g room temperature water & 1 kilo flour (300g wholemeal, 700g strong white)
that's a ratio of 1/2: 2 : 2
put it in the fridge over night
taken it out of the fridge this morning & turned the mass. It's quite sticky but manageable
I'm not sure what to do with it now. I was planning to make bread rolls, and not-hot cross buns, my husband doesn't like sweet things so I just play with idea
to be continued later today ........................
& in the end I made these 2 delicious mill loaves :