Crabapple sourdough first rise

After letting the crabapple sponge sit in its bowl for about four hours, at ten o'clock this evening I mixed in

3 cups of white flour
1 Tablespoon of butter

(I'd run out of the local whole wheat already) and then sprinkled

1 Tablespoon of kosher salt

over the top and let it sit for twenty minutes. Meanwhile I made one cup of the no-crabapple starter into a second sponge, using three cups of Bob's Red Mill whole-wheat flour (not local, but okay for the purpose of judging these first loaves against each other, which won't be all-local anyway) and set it aside to rise overnight (I think it'll go a lot slower, from the behavior of the starter).

Getting back to the crabapple dough, I folded in the salt, turned the dough out onto a floured countertop and kneaded (my favorite part) for about fifteen minutes, adding about two cups more white flour. I made it into a round shape and put it back in the bowl, covered with a cotton towel, to rise overnight.