Will it shorten my final proof rising time by using 14% rye flour in my overall dough formula, which was 100% all white BF, using 32% pre-ferment without the use of any commerical yeast, by say about 2hrs, in a room enviroment of apx. 76*F. ADDED..the pre-ferment or sourdough is a 100% hydration all bread flour..the rye added in the dough.
Sylvia
I found this topic posted by Bill 'bwraith' has pretty much helped answer my question...thanks, Bill!
Sylvia