Australian sour starter multigrain

I used about 2 cups OZ starter, 2 cups water, 1 cup Manor Farm organic 7 grain, 3/4 cup hard whole wheat berry's milled myself. And enough Bakers flour to give me a nice feeling dough, I also added 1 heaped tablespoon of raw sugar, about 1/4 cup soft butter and 1 1/2 teaspoons sea salt, mixed it together, kneaded it, left it on the counter in larger bowl covered for a few hours until it began to rise then in the fridge overnight, next morning removed from fridge allowed a couple hours to come to room temp, but it was still very cold, but I then shaped it, moistened the tops and rolled the tops in multigrain, left it to rise and baked at 450....... I got the Australian starter as a prize, from Teresa in http://www.northwestsourdough.com qahtan