I finally got around to having a go using a Beer Barm, the flour was 20% wholemeal flour with 80% Black and Gold supermarket flour.
The Beer Barm was from the residue in the bottom of the fermenter from a home brew that i did before Christmas, a London Porter. The barm is grown on like you do with a S/D starter given a few feeds and in this case used at a rate of 25% in the dough. the dough had a very nice aroma no doubt from the maltiness of the LP. Suprisingly this dough was very slow taking around 9 hours to bulk ferment and a further 3 hours to proof in a banneton. It was baked in a dutch oven lid on for 15 minutes lid off for a further 25.
This loaf had great flavour and mouth feel no doubt in part from the long fermentation period, i wasnt in any hurry anyway.