Converting Recipes to Starter
I need some advice. I'm planning to bake two recipes which I've baked several times but this time convert both to starter only. The first is the whole wheat sandwich bread from Peter Rinehart's Whole grains book. He says to use 14oz of starter instead of the biga when converting.
The second is Hamelman's Multigrain with Rye starter. I'm simply wanting to leave out the commercial yeast in this bread.
What I need is an idea of how long to bulk proof, when to shape and rise in the pans? Can somebody help me? I've having a busy week and having difficulty figuring out how to work these breads into my schedule. As it is, I'm going to have to rebuild my starter as I built it last night and didn't get to put my formulas together today. Here's my schedule this week- I have tomorrow morning from wakeup until 11 am, then get home from work at 9pm, could do something after that for an hour or three. Friday I'll be gone in the morning, home the rest of the day, same Saturday.
So, you can see my dilema. No big blocks of time to do this bread. But, this is part of why I'm thinking my life can become easier if I can get these breads to become sourdough only, once I get them figured out. These are my regular, weekly breads.
I'm also hoping to do Mini's bread but I really need to be here to watch that one as it's a little fussier, takes about 6-8 hours and I don't want to leave it alone. I'll probably do that one Friday afternoon/evening.