I’ve built up my own sourdough workflow that allows me to get tangy, high quality loaves in 12 hours instead of 24-36 hours, with all of the kitchen time condensed to the first 3 hours. It’s not the most basic recipe, but being able to decide if I want bread in the morning after I finished dinner is a level of flexibility that I haven’t found with other techniques.
More pics of loaves done with this workflow:
12 hours is a great time frame.
I only made sourdough once because of the 36ish hour time frame was too much for me. I bake bread regularly with a poolish because it fits my schedule more, if I could use a perpetual starter and not have to buy yeast that’d be great.