When it comes to baking sourdough bread, I've experimented with countless techniques and timings over the years. However, I recently stumbled upon a method that completely revolutionized my approach: using 50% sourdough starter in the dough. Honestly, I feel like I wasted so much time not trying this sooner. The difference is astounding! No autolyse, and the fermentation process speeds up dramatically, taking just about 3.5 to 4 hours, and the resulting bread is nothing short of delicious. Also all mixing can be done by hand. If you're looking for a way to streamline your sourdough baking and still achieve incredible flavor and texture, this method is a game-changer.