Originally Posted by knight76
Interesting recipe. Why do you make the starter then add the extra flour etc after? How does that affect the bread?
The hours the starter sits allows the yeast time to work and add flavor.
I make a starter and let it sit till it starts bubbling then put it in the refrigerator for 8~12 hours, or longer. I know it's ready when there is a beery smell about it.
How much funk can this produce? Along with letting the dough chill for 18 hours or so people eating my whole wheat Kaisers think they are eating sourdough whole wheat.
Plus the flower in the sponge gets well hydrated which I believe gives a softer dough.