New baker here! For any sourdough recipe (recently I've been following the Claire Saffitz guide on NYT, and it makes two loaves) if I only want to make one loaf, should I simply halve the amount of starter along with the other ingredients? I'm thinking the bulk fermentation time would not necessarily be cut in half- it might even be the same as the full recipe- but also don't want to remove too much starter. Not sure if there are general rules of thumb for starter amount when halving a recipe, or maybe cutting in half would be just fine? Figuring I'll rely on visual cues for bulk fermentation like usual. Thanks :)

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