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Shred/grate butter, then put in the freezer.
Mix starter, water and salt.
Add flour and mix until fully incorporated and dough is shaggy.
Cover and let proof 30 minutes.
Stretch and fold a total of 3 times.
In the second stretch and fold, sprinkle butter in between each stretch/fold.
Once you are done with all three stretch and folds, cover and let proof on the counter overnight or 6-8 hours.
In the morning: Loaf up, then let proof 1 hour on the counter.
(If you prefer a more sour flavor, put your loaf in the refrigerator and let proof an additional 6 hours).
Preheat oven with Dutch oven for 30 minutes @450.
Dump sourdough onto a parchment paper sheet then score.
Bake in preheated Dutch oven @450 for 30 minutes.
Reduce heat to @425 then bake an additional 10 - 15 minutes.
Or until internal temperature reaches 197 to 205.
KEEP THE LID ON!
Let rest/cool before cutting it.