A little experiment yesterday. Wholemeal sourdough married with a plain white (dried yeast).
Do tell us a little more about this. Looks like a piece of marble pound cake:)
or just one of the doughs? Twist or braid or fold or all of the above? Do tell more. Taste?
I had left over sourdough (sponge) (proved 12 hours) and a fresh white dough (dried yeast). I knocked out the sourdough and then folded them together and proved for 8 hours. Baking was a issue. The sourdough cooked much quicker and on the crust it burnt slightly where it was sourdough. On the bright side it tasted great once burnt bits cut off.
the idea of wrapping a sourdough, surrounding it with a plain white dough has its merits to protect it from burning?
Next time I have leftovers of both I'm going to make a cylindrical sourdough centre for a white loaf. I figure I can do this by shaping the sourdough using clingfilm and leaving it in the fridge for a couple of hours to firm up before wrapping in in white dough. During proving the white dough should keep the sourdough in place and shape.