I know there is probably no hard and fast rule here but I just activated a new Camaldoli culture for the first time ( Don't ask what happened to my Ischia culture that I had for years
I'm getting pretty reliable increases in volume within 2 to 3 hours of feeling.
My question is this... Is there an optimal time to mix my starter into my dough. In the past I waited until it was fully active and starting to die down a bit... but I'm not sure why I did this.
Thanks in advance.