I have posted a discussion of this on [url=http://sourdom.sourdough.net.au]the blog.[/url]
One of the things that puts people off baking at home is the amount of time that it seems to take. Everyone loves the smell of freshly baked bread, and the idea of baking your own loaves, but the time involved can seem overwhelming. That is the attraction of bread machines and ?quick loaves? I suspect, but the danger is that the disappointment that frequently ensues from the resulting loaves puts people off altogether.
For sourdough loaves that might need to prove for up to 8 hours it can seem difficult to imagine just how anyone with family or work commitments could possibly fit it in to their lives. In this blog I will work to dispel that fear.
In fact sourdough is substantially easier to fit around a busy life than yeast-based loaves. The timings are considerably more flexible. The main trick is to plan ahead. It is clearly not possible to decide in the morning that you would like a fresh sourdough loaf for lunch unless you already have a dough mixed and proving.
What follows are a couple of different suggested timetables for sourdough baking. They follow the same principles used in the other tutorials. Have a look at the slashing and baking tutorial for a description of baking a 100% sourdough loaf, and have a look at the proving tutorial for a description of proving and using the fridge. I have given timings for Saturday baking, but obviously you can adjust them to suit your own life and when you have time to bake.
what do other people do?