This is my first posting, so please be gentle ...
I have a couple of starters up-and-running now and would like to bake a basic sourdough loaf, but it's taking me a while to trawl through recipes. The proving/resting times and ratios seem to vary so greatly.
I have an active starter - 100% hydration, white flour, which doubles in size about 5 hours after feeding.
I work from 7am until 5pm so would appreciate any advice on a simple recipe before I start experimenting - i.e. from feeding, when to mix, how long to rest, ratio of starter to flour/water.
In in the UK so my home is about 19 C during the day, 22C when I'm home.
Many thanks in advance :)