Timing bread rise+proof from starter rises
I have problems with over/under proofing my sourdough breads.
To me, it seems like I could use the information gathered from feeding my starter out on my counter and apply it to my bread:
My starter takes 6 hours to rise completely, at 7 hours it is JUST begining to fall.
So based on that when I make bread with this starter, around the same ration or starter-to-flour, how should I set up my rise and proofing?
If anything it seems like I wouldn't want my total rise+proof to be over 6 hours right? Is there anything else I can take from this?
Any ideas/comments/questions are appreciated, thanks.
Seems like there should be a formula for this, because the starter rise+proof must be directly related to the breads rise+proof time, right? At least with same flour-starter ratio...