Any recipe that calls for cups of flour is useless. You can salvage it by looking up conversions of (US or EU or AU cups and tablespoons (US, EU and AU cups, tablespoons are not the same!) cups to grams.

Recipes should be given in weights or percentages.

Weights are simple, get out the kitchen scale and weigh ingredients.

Percentages confuse some. Say you are using 1Kg of flour. That flour is 100%. Say you intend to hydrate with 700ml (=grams) of water and add 20g of salt. You express this as:

Flour 100%
Water 70%
Salt 2%

You also should specify the starter you use, how much added at the start, how much added just before the loaf is kneaded.

Generally the dough left to ferment overnight is: half the flour, all the water, none of the salt (would slow the ferment) and 75% of the starter culture used.