I have been in discussions with @MarySmith about how to adjust the recipe to use sourdough for this market: https://manifold.markets/MarySmith/-improve-my-bread#answer-Np9UQgNcZh

The tricky thing is getting the fermentation time right, which is, of course, very different with sourdough vs. yeast, and the recipe is different enough from how I bake that I struggle to make a good prediction. So the question here is:
If we leave the recipe otherwise entirely the same, and replace the 4g of yeast with 100g of active starter, how long should the fermentation time be?

I assume that 14 hours will be too long. I will be doing experiments with my starter to resolve. Feel free to leave other ideas or questions!

AI summaries should be disable-able!