When does "starter" become "dough"?
Suppose that I was making a dough that required 50 grams of starter for 500 grams of flour at a 75% hydration ratio. Also that my recipe requires me to add the salt after the first fermentation has doubled the dough. Couldn't I just change my mind before the salt is added and put the whole thing in the 'fridge and call it "starter"?
If the above is true, then I don't see the point to using more or less "starter" when creating a dough. I'm not trying to be controversial, I'm seeking knowledge. I'm making naturally leavened breads and I want to increase the sour factor. I've read that one way to do that is to use "more starter". I don't see that using more starter will make any difference since the whole batch of dough is essentially starter (albiet with salt) once it's ripened.
I have read that using drier mixes creates more sour flavour. Perhaps I could mix an intermediate dough drier, like a biga...
Just thinking...
:-Paul