Comment by hendricius

It would be great if this were possible. I believed it could be done initially, but then I realized it depends on too many parameters: Flour, water, temperature, sourdough starter microbes, starter microbial activity level, desired consistency, baking times and a few others. One guy once tried to put together a table with different starter levels: https://www.wraithnj.com/breadpics/rise_time_table/bread_mod.... In practice it doesn't work though.