Thanks for the info! One final question - if I include yeast as well as fed sourdough starter in a sandwich bread recipe, would I use the same amount of yeast in the original recipe, or would I cut back the quantity of yeast a bit? More yeast = a faster rise; if you use the amount of yeast called for, it'll probably rise maybe just a tad quicker than normal. I really wouldn't cut back on the yeast much, unless you're going for a more sour flavor (which you get with a longer rise). PJH

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