Timing Question of When Starter Can be Used In Final Dough
Okay, I know this has been discussed here but I can't come up with the treads so I am starting a this one.
I will start by saying that I am new to using sourdoughs in my loaves.
When building a loaf I usually feed my starter for at least a day prior to using it in the final dough. I feed my starter after it has ripened but, since I am a home baker and do not keep it the temps constant, ripening times vary which really isn't a big problem until the final feed...
To try to keep this really simple, which I know is kinda impossible because I have found during my short stay here that nothing is EVER as simple as I think it will be but I am giving this my best shot!
Situation: My starter is under ripe but I need to move to the next step due to timing issues....like sleep at a reasonable hour. Can I go ahead and mix my final dough with starter that hasn't completely matured? Won't it just continue to 'feed' once mixed in with the rest of the ingredients?