Seed Starter Sourdough Bread
I came across this recipe a few weeks back. It talks about making a 40% hydrated starter to be left neglected for a few weeks while acid builds up and yeast permeates the starter. Later that "seed sourdough" is used as part of the bread recipe. I decided to give it a try. I made the "seed starter" three weeks ago and left it in a cool room @ at about 55F degrees. I then followed the recipe as outlined.
The crust is delicate, not too crisp but almost shatters as you cut into it; it also has a bit of a chew to it. The aroma is subtle but fragrant. The crumb is very soft and almost lacey in texture and has a "milky" quality in it's taste as well. It's a very nice bread and I'll play with this some more. I also thought this could be good way to use left over starter - to feed it to a 40% hydration and leave it for a few weeks to be added to future bakes.
The one thing that was VERY strange was that the dough skin during bulk tore with light coil folds. It was as if the structure was too weak to handle it's own weight. I'd fold it and then come back in 30 minutes to fold again but find a tear on the skin. And as bulk went on the skin would tear while doing subsequent folding. It wasn't completely falling apart, but definitely struggled. I thought perhaps to add a few percent of gluten flour to help next time I try this. It didn't proof and expand very much - maybe by 25% - I think because the structure wasn't fully there. I think "why?" has to do with the acid overload that the seed starter is providing. I know I've read the link between gluten development, starch, the development of enzyme alpha amylase and acid but don't remember how the connection all works. If someone comes across this post and knows what's going on in this bread please share - thank you!
I'd encourage you to try this. There's something special going on with this bread. The French salted butter helped! :)