In the bowl of a stand mixer, whisk 1½ cups (350 g) of the water and ⅔ cup sourdough starter until well combined. Add the flours and sprinkle the salt evenly overtop.. In a large bowl, combine the yogurt, water, sugar, and instant yeast. Let it sit for about 10 minutes. Add the flour and salt, then knead the ingredients together until a uniform dough ball forms. (kneading for 5-10 minutes) Let the dough rest and rise for 1 hour.
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Cover the bowl and let the dough rise for 2 hours. After the dough has risen for 2 hours at room temperature, cover the bowl with a tea towel and refrigerate for an additional 2 hours or up to 18 hours. Line a sheet with parchment paper and dust with flour. Turn the dough out onto the floured paper and do your stretch and folds.. To a large mixing bowl, add the flour, 537g water, and sourdough starter and mix with wet hands until no dry bits remain. Cover the bowl and let rest for 30 minutes in autolyse. Mix (9:30 a.m.) Add the salt to the top of the dough and pour on the remaining 43g of water to help dissolve.
