Going on year nine of making bread. 2000 grams a week, roughly. One batch. Each time during the week I bake from the batch it has a new flavor.
This is an interesting way to bake fresh all week and should be better than eating a stale yeast bread 2 days later..
Well done and happy baking
Thank you, dabrown!-
my theory is that on day one of the mix that the word sourdough does not apply. The dough is fresh. After a few days in the refrigerator it becomes more in tune with sourdough. Day one and two and three: I call it levain. Day four and five and six -now i'm getting into sour territory. Day six, That's pushing it but I have done it many times -that's a good bread to pair with wine and cheese.