All is forgiven plus my preferred levain build
My wheat starter (50:50 bread and whole-wheat flour @ 100% hydration) has been neglected for a while. About a month ago I made a whole rye starter which has been at the forefront of my baking. The flavour of this new starter was excellent and decided to concentrate on that one. In the mean time I hit upon a levain build which I now prefer.
Night Before: 1:2:2. Leave for 12-14 hours.
Day Of: 1:1:1. Leave for 6-8 hours.
This suits my schedule and produces a flavoursome loaf. The dough can be started late afternoon and ready for the long final proof in the fridge that evening. Lovely results.
Feeling a little guilty about my neglected starter which I've had for 3-4 years now I decided to bake a Tartine Country loaf with it and using my newly preferred levain build method.
I did the basic country loaf recipe but at 72% hydration instead of the 77% hydration. Thought this would be better but while I was half way through the recipe I could see that the original hydration could be done. Whether it's the flour I used or I'm simply getting the hang of higher hydration I'm not sure. Anyway, I proceeded and the results were very good. Excellent oven spring and a lovely tasting loaf. The crumb speaks for itself. All is forgiven.