It's Thursday night and you just refreshed your starter(s).
Here it is Thursday night, you've got your starter refreshed and ready to go. What schedule do the rest of you follow to pull your breads in time for Sunday breakfast?
Mine starts tomorrow, Friday afternoon, when I build my sponges, I work 1/2 days on Sat. so I come home and build my doughs and end up baking till about 12 pm on Sat. Is there a better schedule? maybe starting on Thurs. and retarding overnight on Friday?
I work 5 days x9 hrs. 1 day x4 hrs. so it is always a timing call. I would like to hear from other folks who balance their baking schedules with their work schedules.