Sourdough loaf without a starter
As I know several days in advance when I will next bake, do I really need a starter sitting in the fridge? After all, if it takes 6 days to develop a starter and each day it is fed ~50gm flour ~50gm water at the end of the six days I would have 300gm water and then I could just add the remaining flour to get it to 75% hydration.
I have just tried this and the resulting loaf tasted absolutely amazing. One of the things that I did was 'stretch' the embryonic starter while feeding it so that the gluten was already well developed by the time the last flour was added.
I was wondering if anyone else had tried this method?