Week 1 of 15 - 100% store bought white flour sourdough bread.

1000g flour - Gold Medal All Purpose Flour
700g water @ 95F
150g 100% starter refreshed 12 hours before with a 50/50 mix of fresh milled wholegrain hard winter white & AP flour
22g salt - Coarse kosher salt

6 S&F 20 minutes apart
12 hour bulk ferment at room temperature - 73F
2 hour final proof in bannaton
Baked in a Romeratopf clay baker at 425F covered 1st 20 minutes then uncovered until interior temperature reaches 210F

Totals
1075 g flour (75 from starter)
775 g water (75 from starter)
22 g salt (at 2%)
1872 g final dough weight
72.1% hydration

The dough was the consistency that I have come to expect from ciabatta so it was tough to score them but I like the pattern they developed during the bake.  The crumb was a nice creamy white with lots of holes and the smell of the loaf is what sourdough bread should smell like.  The flavor was tangy but not too tart even with a 12 hour bulk ferment. 
Overall I am very pleased with this loaf.