Started two batches of dough on Tuesday, and put them both in the fridge.
Both were 600g of flour and one had just 1g of yeast and the second one had 50g of sourdough discard and 1g of yeast. That batch also had 50g of whole wheat.
Took the yeast only out very early Wednesday morning and baked two batards yesterday and took the sourdough version out last night and left it on the counter until 3:00 Am this morning.
Baked two baguettes and one small boule.