Question on sour dough recipie
I followed the crust and crumb recipe for San Francisco sourdough from Peter Reinhart and i have a few questions about the process . The bread surprised me with the flavor and oven spring but why so many steps? First i have starter on my counter that i feed daily. It says to take that starter and make a firm starter.9 oz bread flour,16 oz starter and water as needed? Then it says to allow to rise at room temp for 6-8 hrs then refrigerate overnight that's one day. Then i take that firm starter mix the dough and let sit for 4 hr at room temp then shape and refrigerate over night another day. On the third day i can bake? It just seams like a lot of steps and days Is that needed? Second question was the flour. I made my starter with brad flour and that's what i feed with the bread was good but to chewy could i use AP flour instead or do i need to make a new starter?