From the clutches of disaster!

I've learned many things in my 60+ years, but one thing gets forgotten sometimes, and that is: Don't do too many things at the same time!
Preparing the dough for (Jeffrey Hamelman's) Pain au levain I was distracted and poured 400ml warm water into the starter, instead of the 280ml. Thankfully I realized my mistake, and added a 50g mix of rye, and bread flour. The dough was a little more hydrated than usual, but felt great during the S&Fs, and in to the fridge it went.