Length of time for starter build?
I've been noticing, while using more book recipes from places like JH's " Bread" that the directions call for a 12-16 hour build after adding mature starter to build the leaven. Since the leaven is peaked, doubled or quite puffy, depending on the hydration and if it is rye or wheat, this seems to be excessive. I've been waiting only 6-8 hours and starting my dough, trying to catch things at the peak, rather than going the full 12-16 hours. Am I missing something with regards to flavor, texture Or something I don't understand at all? It seems like the last 4-5 recipes that I've made from various sources have had these instructions. My kitchen is around 72 degrees right now so not overly warm.I've been pleased with all my breads but of course always strive towards perfection. I'm certainly not at the level of TXFarmer or Shiao Ping yet. My favorite daily bread right now is a whole wheat made with fresh ground hard red wheat, a 1-2-3 formula, retarded overnight with 30% bread flour. I'm baking a loaf for Thanksgiving. Our other favorite is Mini's Rye with added rye berries. I'd like to try the blueberry braid with a starter but not sure I'm brave enough without having time to test an enriched dough before serving to company Friday for brunch so will probably stick with the original yeast formula and experiment with enriched sourdoughs sometime between now and Christmas. Perhaps the sweet potato rolls, which make the best cinnamon rolls I've ever tasted!