>By having a lot of starter still
>fermenting, the leavening time is greatly reduced compared to using
only a
>few tablespoons of startre that has been out of the fridge for 24
hours or
>more.

You are right there I have seen natural sourdoughs leavened with the
final dough flour to starter ratio of 55/45 and it really ferments
and proof really fast as if yeast was added; when the fact is ii was
just 100% naturally leavened!
The bread was very good , iI they want to add mixed whole gtains
such as the five or seven grain variety they have to presoak the grain
well for several hours to overnight preferably in the cold room.
Then when they had finished mixing the bread dough they incorporate the
soaked grains for a few minutes at low speed.


Roy