After a nighttime rise, this is what the Reinhart starter looked like - very wet and very bubbly:
And this is what the Tartine starter looked like (after I removed some) - less wet and smaller bubbles:
These doughs seem so similar because they both have a natural starter, have high percentages of water, and get kneaded with the stretch and fold technique. Tartine was mixed by hand, and Reinhart with the stand mixer, and the whole wheat amounts vary. I'm so curious to see how differently they turn out.