Intermediate build versus direct (with daily starter maintenance)
I'm currently keeping most of my starters on a 24 hour feed cycle. Since only a very small amount of old starter is needed to build this up over the 24 hour period, there is typically enough 'spare' starter at the end of a cycle to make bread by mixing a 'direct dough' without the need for intermediate builds.
My question is: How will this affect the results (compared to using an intermediate build)? The purpose of the intermediate build as I understand, is twofold. Firstly you can build up a lot of active levain from a very small amount of 'mother' starter (important in a bakery situation where you have to make a lot of bread) Secondly, you are benefitting from the complexity of flavours that come from using a preferment.
Since I have plenty of starter to use at the end of the feed cycle, the first of these issues (amount of starter required) is irrelevant. The second issue of flavour would be addressed, I *think* by the fact that my starter is effectively the same as a 24 hour intermediate build.
The only other difference that I can see being an issue is specific to a given recipe. For example, if a recipe requires a particular mix of flours or hydration and/or temperature for the intermediate build or there is a complex process involving the incorporation of different ingredients over 3 or more builds (eg Panettone).
Please, I'd love to hear your thoughts on this. The results seem to be fine in my opinion but I do wonder if I'm missing out on something.