Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ?
I use a 100% rye starter and produce tasty, but not notably sour, rye + wholemeal loaves and I am considering trying the Detmolder 3 Stage Process to increase my output sourness and flavour. The procedure is lengthy and necessitates critical temperature control.
My question is : Is development of Refreshment/ Basic Sour/ Full Sour stage mixes necessary for each bake or can a portion of Full Sour be maintained (e.g. refrigeration + feeding, as in the case of conventional starters) for future use ?