Viola, it's fine to continue the process as you have been doing, since you're getting good results. I think you are essentially adding "unfed" starter to your recipe, which works fine when you also add commercial yeast. If you expect your starter to supply all the rising power in a recipe you might want to incorporate a day or two of twice a day feedings at room temperature before you add your starter to your bread recipe. Barb@KAF

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