Living Dough

Lately my breads have been relying on my 11 year old sourdough starter for leavening. My recipe is 5-6 cups of medium grind whole wheat flour, 3 cups of water, a cup of sourdough starter and a tablespoon of kosher salt. Sometimes I add oats, cornmeal, or molasses. I bake the bread in a 450 degree oven for 35 minutes. When I use molasses the chemistry is altered and baking times have to change. I lower the temperature to 400 and bake the bread for ten minutes longer.