Hi there!

Thank you so much for this post it answered so many questions I’ve been trying to research for weeks!
One thing I was wondering is, when adding starter or sourdough discard to a recipe, do you need to/how should you adjust for proofing time? For example a recipe that would typically use an instant yeast, or even desert loaves like banana bread or muffins?
With discard maybe you wouldn’t need to adjust for proofing time and would still need the instant yeast, but what about the case with active starter?

Many thanks again!

Houe

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