Ok, Bubble-icious (my sourdough starter) contributed 1/4 Cup of itself for this loaf of NYT, in lieu of the 1/4 t of Instant Yeast. While only about 5 days young, Bubble-icious provided a nice rise and a slightly sour taste to the finished bread. I got tied up on a job today, so the dough actually sat on the counter for 21 hours before I was able to turn it out, and I let it rise for 2 hours before baking because I had to go out to bid a job (this work is getting in the way of my baking
). I was surprised to see that the crumb developed smaller than with commercial yeast, and I'm not sure if that's what's to be expected from working with a sourdough starter. Anyone have any thoughts about that or firsthand experience with starter and NYT?