The Wild (yeast) Safari continues. I have been playing with Maggie
Glezer's firm storage starter. Unlike Reinhart's barm @100% hydration, the firm
storage starter is 55%-60%. It takes a lot less flour to refresh, and produces
very nice results.
From Artisan Baking Across America, this is Essential's Columbia. A largely white sourdough with a touch of rye and whole wheat.
A chunk of refreshed firm starter is built out and ferments for 8-12 hours.
Left: the finished dough. Center: Turned after 1 hour of fermentation. Right: The fully fermented dough. It doesn't double but gets light and airy.
On the left are the shaped loaves after a night in the fridge. About the same size as when they went in. On the right, after 5 hours of proofing.
A date with a 425º oven awaits.
Nice oven spring and good dark color.
The crumb is moist and open. The "off-white" color of the crumb comes from the whole wheat & rye flours.
The flavor is intense. A very pronounced sour tang, which until otherwise explained, I'm gonna attribute to the firm storage starter.
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From Artisan Baking Across America, this is Essential's Columbia. A largely white sourdough with a touch of rye and whole wheat.
