I cultvated my sourdough starter....now what?
I have successfully cultivated my sourdough starter, it is very lively, smells good, and looks good...I know you can't see, but I'm patting myself on the back right now. My question is..now that I have it, how do I make bread from it. Do I just substitute the commercial yeast with my starter? And can I use just a rustic lean recipe?...flour, salt, starter and water? Maybe 65% hydration???