So here's the thing with sourdough:
- You need to give your starter time to rise before you use it.
- This takes a majority of the morning.
- When you do use it, there's still mixing the dough and letting it sit for a while (aka Autolysing) before you add it to your stuff.
- Then there's stretching and folding at set intervals [1/2 hour to 1 hour depending on your mood, what the dough likes, etc] which you do a minimum of four times.
- Following that is the bulk rise: six to eight hours, or overnight in the fridge.
You can guess which I prefer.
Alas, our minifridge tends to freeze the things that were in there, but the good news is that the dough comes back if allowed to sit at room temperature for a decent pace of time. I just have to wait for it to grow.
Then, as per my discoveries last week, I shall be separating the dough into two for the last proof on the bench before finally baking it. Bread by this afternoon!
Sourdough eats time and huge quantities of flour. Be warned.
Onwards to story.