Absolutely. When I bake bread I just keep a rest of sourdough starter (~ a tablespoon) and in the fridge for the next time.
It also doesnt need this long amount of resting like some people believe. I can start with the tablespoon old sourdough and add 60g flour + 60g water. After like ~5h it will be 3x in size in a jar. Then I make the dough with all in all 600g flour and 72-75% water (more with more whole wheat flour).
The dough rests ~4h is then formed into a bread and then rests ~3h before beeing baked (assuming around 25°C while resting). The times really depend on the activity of the starter and temperature, but it isnt that hard to learn to "see" the right time. It clearly increases in size the first time and also the second time. Too long is also not good.
If it is too sticky you need to learn to knead the dough. Since the dough has a high water content this is done more in a lift up and folding motion, since classical kneading would stick too much.
The final bread then looks like normal german bread that you could buy in bakeries, before everything went down the shitter. (Assuming you add 20% wholemeal flour). If it is 100% white flour it should be almost as fluffy as toast or you are doing it wrong.
It also doesnt need this long amount of resting like some people believe. I can start with the tablespoon old sourdough and add 60g flour + 60g water. After like ~5h it will be 3x in size in a jar. Then I make the dough with all in all 600g flour and 72-75% water (more with more whole wheat flour).
The dough rests ~4h is then formed into a bread and then rests ~3h before beeing baked (assuming around 25°C while resting). The times really depend on the activity of the starter and temperature, but it isnt that hard to learn to "see" the right time. It clearly increases in size the first time and also the second time. Too long is also not good.
If it is too sticky you need to learn to knead the dough. Since the dough has a high water content this is done more in a lift up and folding motion, since classical kneading would stick too much.
The final bread then looks like normal german bread that you could buy in bakeries, before everything went down the shitter. (Assuming you add 20% wholemeal flour). If it is 100% white flour it should be almost as fluffy as toast or you are doing it wrong.