Alton Brown's Proto-Dough?
Anyone here have experience using Alton Brown's "Proto-Dough"?
I have a container of it percolating in the fridge right now. It's been there for about two weeks, actually, unused while I've worked on some other baking projects. Earlier tonight, I mixed in the quarter-inch or so of hooch sitting on top, and it smells fine, I guess, so maybe I'll use it in a simple recipe like Beranbaum's Basic Hearth Bread.
Seems an odd middle ground between a true sourdough starter and the "artisan bread in five minutes a day" approach. Is this something worth pursuing?