I've been wanting to take some bread to the family this weekend. Unfortunately my starter batch is barely struggling out of the gate, so I gave in to the instant yeast. I made enough dough for 4 pounds of loaves and plan on cooking two loaves tomorrow night. For now, it is resting in a cold, dark place (unless the light stays on when I shut the door)
if you wanted to use the new starter. My Dad would say, "no guts, no glory!" at a time like this.
Mix up the dough tonight (I'm assuming you are in N. America) using a 1,2,3 w/2% salt recipe (hold back a little on the warm water) and get it rising up to about 1/3rd. Deflate and tuck into the fridge overnight to shape and proof in the morning. Bake on Thursday.
Example: 100g peaked starter, around 200g warm water, 300g flour, one teaspoon salt
Mini
I'm afraid I might disappoint your dad :(
I already made two loaves in pans tonight. Good news, they seem to have a nice hollow thump and generally look good. Taste test in a bit.
I'll try the starter-assisted loaves when we return. Tomorrow night is already booked for packing.