Here is a pic of my whole grain bread that I have been working on. It is 100% organic whole wheat flour and sprouted whole wheat flour (about 6%). It is a yeasted bread that was fermented around 12 hours. The flavor is good but could be better. I am trying to work on naturally leavened breads for their improved flavor and keeping qualities and would like to get rid of my addiction to commercial yeast. I am struggling with how much starter to use for my current formulas. How much rye starter, 100% hydration, fed on 24 hour cycle do I add to 128oz of flour to achieve a 12 hr bulk ferment at 75 F and what should my beginning dough temp be? Or what percentage of starter do I need to add to my curent formulas to get a 12 hr bulk ferment(please include room temp)? Some of my breads use a 2 build epoxy method, but I do not want to go from starter, to leaven, to dough. I just want to pich my starter like I do the commercial yeast.