Modifying Peter Reinhart's Recipes for Sour Dough Starter
I have read a couple of Reinhart's books in addition to another book on sour dough bread baking. Here is my issue. I am wedded to the idea of the slow rise using a wild yeast starter. I have a healthy starter and have made several semi-successful hearth loaves that are multigrain (some issues with hydration posted elsewhere on this forum). I just tried to follow Reinhart's recipe for transition whole grain hearth bread. He says earlier in his Whole Grain Breads book that one can substitute a wild yeast starter for his biga recipes. Problem is, he doesn't include the slow rise process, and he uses a little baker's yeast to (I assume) give the last rise in the oven.
I guess my question is, where can I find a reliable recipe for hearth bread, multigrain, that includes the slow rise wild yeast starter approach? Or, can someone tell me how to modify Reinhart's recipes so that I can insert the slow rise process? (BTW, following his recipe for the soaker gave me a cake-like consistency rather than a slurry that he describes; however, the final dough turned out about right).