I'm decidedly unscientific in my breadmaking. My method:

1c starter into 2c warm water, add flour to make pancake batter
ferment overnight
ADD flour to make soft dough, knead until no longer sticky and there's
a nice gluten sheet; I use my Kitchenaid stand mixer because I have
wrist problems and cannot knead by hand these days :P
RISE until doubled (usually 2-3 hours), punch down
RISE again until doubled (1-1.5hours), punch down, shape loaves
PROOF (1-1.5 hours)
BAKE

Note: I maintain my starter using good-quality commercial white bread
flour. I bake using homeground hard white wheat flour

On Mon, 15 Nov 2004 15:18:13 -0000, "Capomaestro"
wrote:

Wow! OVERNIGHT? I am new to sourdoughs (cultured mine from the wild ones in the 'dirty old town') so the procedures I read are
quite helpful and confusing.

150g rye
50g starter
200g water
-----------
* 8 hours = 400g of sponge
-----------
-----------
400g sponge
500g wheat flour
100g rye flour
trace of salt
230g water
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* 3 hours rise
+ 12" @ 240C (w/ steam)
+ 19" @ 220C
------------
ca. 1Kg loaf

Am I doing something wrong (only 3' rise time)?