I am so happy to read this article. My basic go to recipe is a modified version of your "Clay's sourdough/ with grains and seeds ". I have always wondered if my starter has the horse power to get the job done. I use additional yeast in my recipe. I make six pounds of dough for three large loaves. Both the initial rise and the second take less than 45 minutes so something must be going on. It makes wonderful bread but I am considering using only whole wheat flour instead of 50% white flour in order to make it more wholesome. Btw I also add extra gluten to help with the rise. I use the starter about 8 hours after refreshing it and it is not bubbling or doubled. Should I give it some extra refreshing?

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