Thanks to everyone who told me to keep my starter!

Ended up with one of my best loaves to date after resuscitating my starter! Huge ear, fluffy crumb, and the crust had just enough crunch to it!

Recipe:
-900g bread flour/80g spelt flour/20g whole wheat flour
-21g kosher salt
-800g water
-200g peaked starter

Autolysed for an hour before adding the starter. Did three stretch and folds in the first hour, then a series of quarter/corner folds once an hour over the next three hours. Let it rest for an hour after the last corner fold and shaped it, then let it sit for another 1.5 hours at room temperature in the banneton before refrigerating it overnight.

Baked it at 480F with the lid on for 30 minutes, then another 15 minutes with the lid off at 450F.