We're sorry the wording was a little confusing, Brian! More starter (rather than tangier starter) provides more natural yeast to make those glorious tasting bacteria during the rising time. In a shorter rise, they'll make less. In a longer rise, they'll have the chance to make more. But while a lot of starter can't make up for a lack of rise time, they can certainly add more flavor to a long one. We hope that helps clarify things a bit. Happy baking! Kat@KAF

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