Converting 100% hydration starter to Reinhart's stiffer mother starter for his sourdough bread recipe (ABED)..
I've been successfully maintaining a 100% hydration starter this past month and finally made my very first sourdough loaf. We were pleased with how it tasted (not ready for my first photo shoot though given my poor scoring abilities.)
Now I'd like to experiment by trying a different recipe, this time from Peter Reinhart's book, "Artisan Breads Every Day". I fed my 100% starter this morning and this evening, I took 4 oz of it and combined it with 12 oz AP flour and 8 oz water. It's now fermenting in an oiled bowl and needs to ferment 4-8 hours - or longer - until it doubles in size and is ready to use.
I'd like to bake bread tomorrow night, but I see that Reinhart's San Francisco sourdough recipe calls for me to make a wild yeast starter (2 oz mother starter + 8 oz AP flour + 5 oz water) that needs to ferment before adding to the final dough (14 oz water + 20 oz AP flour + .63 oz salt).
So if you're bearing with me so far here is my question: Do I need to make this wild yeast starter? Why can't I just use 15 oz of the mother starter that I "started" this evening and add that to the final dough?
thank you for your advice!