Detmolder Method on White Sourdough
I've used the Detmolder method, as described by Hamelman, the past week for a couple of sourdough rye breads.
I especially like how sour the Detmolder gets the second stage of this process. It makes the rye loaves taste wonderful.
I got to thinking: if this Detmolder makes rye bread taste so good, what would it do for a loaf of white sourdough?
So, I decided to try this method using some of my white bread flour sourdough starter--a starter that I've kept for 4 years now in the fridge. Well, it works perfectly! The dough smells so sour now after 16 hours on stage 2 (going to go for 24 hours total). This is going to be an excellent way to get some really sour loaves of white sourdough. (I could even try incoroporating a higher percentage of the Detmolder into the final dough to make it even more sour!) I'm already thinking about a large detmolder sourdough bin in the fridge where I pull from it for loaves throughout the week.