basic lesson on using natural starter?
i have journeyed into the realm of using natural starters for my bread and was wondering how i can tell when a bread is ready for baking? so far, i have been using IDY and typically from the breads i have made, its usually mix, wait till dough has doubled, punch down, shape, rest for 1 hr, and then bake. can i follow similiar protocal with using natural yeast? basically use it in the mixing and wait till its doubled, etc...?
also, do different natural yeast taste different? i am using an italian culture calmaldi(misspelled) and made my first sourdough. i was wondering if i used the san francisco yeast, would it be much different.