you can try using flax or chia eggs in its place? you can easily convert your own recipes by subbing 1/4 c of natural yeast for every LOAF (typically) so if your recipe makes 2 loaves, use 1/2 c of starter instead of the yeast.

they are the lodge cast iron bread pans, they only come in one size i think. they are 10x5x2.75 ish.

This makes me SO happy, thanks for letting me know!!!

I use hard white for my starter and for my bread most of the time. But always for my starter, because that’s what I use the most and have the most of. Hard red has such a distinct flavor, I like the more subtle flavor of the white.

Do you use Hard Red wheat or Hard white wheat? What wheat do you use in your starter?

Thank you!

Yes I double it all the time!

Sorry! Yes, I use whole wheat. You can use whole wheat bread flour too! Those cast iron pans really are great, don’t pass them up next time!

Excellent question. I do two things:
1. I mix up my dough in the evening, shape in the morning and then rise again (2 hrs) and bake
OR
2. I mix up the dough in the morning (before 9, typically) and let rise all day, then shape in the early evening (5 or 6 p.m.), rise again (2 hrs), and bake.

The long rise needs to be AT LEAST 6 hours. So that leaves enough time during the day, if the dough is kept warm enough. I put it in my oven with the light on and it’s the best place for it in my house because it’s warm. As long as it’s rising up well after 6 hours, you can shape and do the second rise.
Hope that helps!