Hi Irene! If you want to mix your bread first thing in the morning using a ripe starter, you can build a "slow levain" exclusively for this purpose by creating a separate starter that is fed with a lower amount of previous sourdough culture than you normally feed it. This way, the lower amount of starter will take longer to "eat it's food" and ripen over a longer period of time rather than 3-6 hours. Try assembling this slow levain build just before going to sleep and use half the amount of starter you normally do, adjusting for this by making up the difference with equal parts by weight water and flour. For instance if your recipe is calling for 339g of starter try building it from 57g of previous starter, 170g of water and 170g of flour instead of the usual 113g of water, starter, and flour. If any of this doesn't add up, feel free to call our baker's hotline at 855-371-2253.

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