I've been reading up on sourdoughs and am a bit confused on the amount of starter used for basic sourdough bread and its relation to fermentation time. It seems it ranges from 30% all the way to 95%. I just made the sourdough from the Bread Baker's Apprentice where the starter is at 50%(and used a firm starter) and just for experimentation I made one with 60% starter(used the barm and reduced the recipes water %). The results were good but a bit on the dense side. I was out of bread flour so I had to use AP. So in regards to sourdough breads, does the use of a higher % of starter mean shorter fermentation or is it just for flavor? Artisan Baking has recipes were the starter is at 30% requiring 3-4 hrs. ferm. while Reinhart has a recipe using 95% starter requiring the same time. Also, is it advisable to add a small amount of diastatic malt to the recipe? Thanks.