What is your avg rise time with a 100% (no yeast) starter loaf of basic bread?
I usually add some instant yeast to my recipes because my early experience with my sourdough had long initial rises and I just ran out of time to get the loaf to the bake.
I want to revisit this and see if it still holds true because when I made that determination, I was a lot less experienced.I will experiment but I'd like to benefit from what other people have experienced. I keep my starter at about 100-125% hydration with AP flour and just recently started making a pre-ferment/sponge for my otherwise whole wheat loaves.I do have a problem finding a consistently warm place for both the starters and the sponge.My kitchen in winter is 63-68F. My oven is currently what I'm using with the door rigged open so the lightbulb stays on. My husband who cooks,too, shut the oven door once and turned the oven on-Near disaster! Almost killed my pets!
So how long is the initial rise on your daily bread?