I took pictures of this batch of dough  for a FB friend that I shared my starter with.  

I fed my sourdough starter Thursday night and made two levains,

with 55g of discard  in each of them.

Left the starter and the two levains on the counter overnight and in the morning, the starter went back into the fridge and I made two batches of dough with the levains. 

Both had 1000g of flour, plus the levain, 15g of salt, 1g of yeast (basically just a pinch)

and 660g of water.

After the last stretch and folds the dough looked like this

and

they both went into 6L containers and into the fridge.

After 24 hours in the fridge.

After 48 hours in the fridge.

After 60 hours in the fridge.  

I left one dough in the fridge and I took one out last night and left it on the counter until this morning.

I should have taken a picture at 4:00AM this morning because the dough was blowing the lid off of the container. 

So by the time I got around to shaping the loaves at 4:00 this morning this dough was going on 72 hours.

Even in the cold fridge (3°C) the dough more than doubles.

Baked two larger batards, two smaller batards and one baguette.