Starter VS fermentation time
Does the time your stater takes to double determine how long the dough will need to complete bulk fermentation ?
My starter always takes 12 hours to double after feeding (I have constant temperature in my house at 24 Celsius) . I tried BBA basic sourdough recipe that calls for a 4 hours of bulk fermentation but I think it was not long enough. Should I try a 12 hours fermentation since my starter needs 12 hours to double?