Anyone Else Using Firm Retarded Starters?
I keep a firm starter refrigerated between builds. It's allowed to at least double in bulk under refrigeration before use as a poolish in the next batch. Refrigerated development period is four to five days. Leavening action is slower than most sourdough starters but the resulting bread is exceptionally flavored.
I'm wondering if anyone else has experience in this technique as it seems to have a related but separate set of rules.