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Mix your flour with 390g of water. Cover & let autolyse for at least 1hr.
Mix together 1g of instant yeast with 20g of warm water in a small bowl.
Pour the yeast water mixture into your bowl of dough along with the sourdough starter and salt. Mix together. Once combined, add in the olive oil. Mix until everything comes together. It will be very sticky but don’t worry it will get smoother after the next few steps. Cover and let rest 30 minutes.
Perform 4-6 rounds of coil folds or stretch & folds each separated by 20-30mins. Dough should show signs of fermentation & be smoother now. I typically do 4 or 5 rounds, you will know the dough is ready once it’s strong & a small piece of it can be stretched until thin without tearing (aka it passes the windowpane test).