I am baking sourdough for my family of seven, and we easily consume one loaf a day.
I am in need of ideas/tips/how tos to always have a loaf ready to bake each day! It has been hard for me to figure this out due to the varied and long fermenting/rising times to always have dough ready to be baked.
For instance, I made two loaves yesterday. They are almost gone, but my starter is only on the first day with six more days left til it's done!
Thank you kindly for your ideas.