Extra sourdough starter- experiments
I've been lurking for a bit now and this is my first post. (I'll have to take the time to do an intro and discuss some of the baking I have been doing.)
My question tonight, however, revolves around extra sourdough starter. I have a starter in fridge that got a little neglected. This past weekend I rejuvenated the starter and tonight made a firm starter to make a batch of the Sourdough found in BBA. But that left me with about 300g of 100% hydration starter staring at me. I already have some more of the starter in the fridge for future use but could not stand the idea of tossing this much nice bubbly starter!
So, I am the kind of guy that used to rip open TVs, dismantle lawn mowers, and cooks with reckless abandon so threw together batch of dough based on nothing much. I know some of you are probably cringing, or about the cringe, but bear with me. :)
Threw together 150g semolina flour, 150g organic Unbleached White Flour (Bob's Red Mill), 6g salt, 15g olive oil, 15g honey, 300g starter (100% hydration) and 100g warm water. This made a relatively sticky dough so probably ended up adding about 25g more flour during the kneading process. Now it is in a oiled bowl waiting for the yeast to jump into action.
Guess my question is, what am I in for?
What might I expect from such a high concentration of starter? Slow rise? Quick rise but also quick to over-proof? I was thinking I would let it rise tonight, then shape and retard overnight in the fridge. Any ideas around this being a good or bad approach?
Thanks for any input and for bearing with me.
Hey, I'm guessing this is more of less the process that lead to bread baking! If nothing else my girlfriend will have more breadcrumb ingredients...