So sorry for only replying now. Things on this side have been hectic.
Yes, I love to add additional flours into the mix. I normally use a mixture between whole wheat, barley, and rye flour. If I use 1000g of total flour I usually add 800g of white and 200g of my mixture. I usually sell this as my "country loaf".
Yes, totally agree with that! Do not skip any steps. I have also tried but I have always failed. The most important thing to have is a very active levain. If you get to know your starter, you will have a solid idea of how to get an active levain.
(This is just my process if you want to read it, if not please just skip this! So normally I feed the starter the night before. The next morning, I use a 1:2:2 ratio of starter, water, flour in proportion to the dough. Say I want 20% starter, and I make 1000g batch, the 200g starter will be 40g:80g:80g starter, water, flour. The 1:2:2 ratio gets the starter really active! I hope this rambling helps a bit, if you read it and want more clarity or anything please ask! I will gladly share what I have learned maybe it can help you.)
If you have not yet started, best of luck on the second batch.
If you have started, how did it go?
No worries at all! Your advice is very helpful and I appreciate it! I've been feeding my starter religiously and will attempt my second bake within the next couple of days. I won't be following any recipes that use shortcuts this time so, hopefully, my luck will be a little different. I'll report back as soon as the bread is done! Thanks!
Please do that will be awesome! Best of luck, and yes, follow that advice: no shortcuts! I wait to hear from you, or to read a post about it! You can always tag me if you prefer!