Hi there! Thank you so much for this article - after weeks of research you’ve finally given me the answers I need!
I wanted to ask however, what be the effect on rise times when substituting your starter? For both unfed and fed?
I suppose with unfed it isn’t active and so wouldn’t rise so I would still need to use yeast, but in the case of adding fed starter to a recipe i.e a milk tin loaf recipe, how would I adjust for rising if at all?

Thanks so much!

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