Advice for first sourdough bake
I just successfully grew my first starter. It is currently in the fridge waiting for me to bake with it for the first time. The last time I fed it it doubled in under four hours @ 76F.
I used to bake every Wednesday after work when I used yeast, but I understand that I will probably have to do some work on Tuesday now. I work from 8AM-5PM. What would be a rough estimation of a schedule so that I could successfully bake a loaf sometime before I go to bed Wednesday night. Could I feed/mix/knead before bed tonight, fridge ferment overnight, punch down/fold tomorrow morning, and then bake tomorrow night? Or is that an unrealistic schedule?