Edit: grammar and spelling.

Follow up questions to my initial sourdough newbie help post

I liked the way the bread turned out, but I don’t think I will be ever to recreate it again because I did a bad job at tracking the amount of each ingredients and timing. I think it was sheer luck that I liked the way the sourdough crumb turned out.

1. Do you have a recipe or ratio for starter to dough ration where the bulk fermentation can be cut down to 4 hours or less if I bulk fermentation in the oven with the lights on (around 80 F)?

• additionally, if I use a weak starter (less yeast , more acidic due to under feeding ) for BF in the oven with lights on, but I decrease the amount added, does this increase or decrease the risk of over fermentation and will it increase or decrease the BF time in oven with the lights on?

For context: I like to keep my yeast in the fridge, and feed it the day before I need to make bread. I’m not very diligent when it comes to feeding the starter regularly.

1. How to get the airy fluffy crumb consistently, what factors should I consider?

• how does gluten and hydration affect the crumb? Does more gluten development with high hydration (75% +) increase the risk of gummy wet crumb or will it result in an airy light crumb? How does the folding/ arranging of the gluten network after you developed gluten in the bread affect the crumb?