STARTER: Fed this morning ~6am with whole wheat addition. By 5:30pm showing dense bubble network, very active — best activity since day 1. Whole wheat flour addition confirmed as the catalyst. DOUGH: Mixed ~8am. 100g starter / 375g flour / 265g water / 9g salt. Autolyse 30-45 min. 4 sets stretch and fold spread throughout day, final set ~1:15pm. Dough very wet and sticky throughout. BULK FERMENT: 1:15pm to ~5:30pm (~4.5 hours). Dough more than doubled, pushing against plastic wrap covering bowl. Poke test at 5:30pm — dough stuck to finger = ready, slightly past peak. SHAPING: Difficult due to high hydration. Dough very wet and sticky. Placed in large round banneton with floured linen liner. Deflated during shaping — normal. Extra flour applied to outside to prevent sticking. COLD RETARD: Into fridge ~5:53pm covered with towel. Bake planned for tomorrow morning ~5-6am. NOTES: First sourdough bake attempt. Dough was wetter than expected. Bannetons used — large round + oval available. Sourdough guide page built at frontend/80-Kitchen/sourdough-guide.html with 8 sections and Read Aloud feature.