What I mean is bread with long rising time, ideally 20-24 hours. The improvement in flavour and structure is well worth it. I rarely use more than ~20g of sour

What I mean is bread with long rising time, ideally 20-24 hours. The improvement in flavour and structure is well worth it. I rarely use more than ~20g of sourdough or 4-5g of yeast for a full-sized loaf with ~1kg flour. Sometimes a tiny (~0.1g) bit of yeast to help out the sourdough if the current batch is slightly lazy.