If I wanted to adjust proofing times on a sourdough recipe, could I adjust the amount of starter used without affecting the flavor too much?
For example a Tartine country loaf has the initial proof at 3-4 hours, if I wanted to extend that to 6-7 could I use less starter and leave it longer? If so, how do I know how much to cut it?
I think it would be easier to retard the proof by refrigerating it. But, yes you could use less starter too.