sourdough question

Hi there, I think I finally got a starter going:-)I want to make a San Francisco-like bread and have a recipe but it gives no times.As I'm totally new to sourdough and not an experienced baker anyways I hope someone can give me a thumb-rule how long either sponge and final dough have to sit.Thank you so much!

[m brown]

If you are asking about proofing bread, the general rule is 40 min. proof time. Now if you are using a sour, you may want to extend that time to an hour or more. Check your local library for bread books by Nancy Silverton. Also some great books at the cheftalk book store!
I can't wait to find out more with you!

[cape chef]

sour doughs are the best!!
I love to make them and eat them!!
They do take some time however. I think the key to success is a well fed starter and at least 5 or 6 days old. This way it has time to sour. and don't forget to feed your starter everytime you use it...equel parts of flour and water.I give at least 2 to 2 1/2 hours time to my final rise. You can even line a basket with linen and a little flour and wrap it and let sit in the fridge over night and then let rise four 3 hours or more at room temp.
For my starters I use black grapes. You can make a alternitive starter with 1 packet dry active yeast
1/4 cup water
1/4 teaspoon sugar
1 cup A.P flour
1 cup water
just mix the yeast and water add the sugar let it rise a couple minutes mix again,transfer to a clean container whip in the rest of the water and flour. It should look like pancake batter. set aside uncovered over night and bingo...instant starter (well almost)
cc

Hey cape, question for you. Do you use just plain old black(concord or seedless) grapes or a special variety? I'm assuming you do not wash them. I kinda thought using grapes was a California only thing. Don't really know why.