Hello! I absolutely love this recipe; I've baked it many times to great success. I often use the pinch of yeast for "assurance". Now I'd like to go straight sourdough. I understand the time at which I use the starter (just before ripe, perfectly ripe, just after ripeness) will affect my first rise time. Question - what am I looking for after the autolyse, mix, two stretch and folds and then final hour? I would love to know what visual cues to aim for!

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