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I have changed the feeding of my levain. I now feed it 1: .5: .5 every 24 hours. It has been a week now. The bake this morning produced a house full of nice sour smells. I tasted this loaf and still no tangy bread. This bulk fermented at room temp then went into the fridge overnight for final proofing. Im happy with the results. A nice crunchy crust and soft crumb. I would like to have a more sour flavor to it. Im thinking of increasing the levain in the dough. My levain sits at room temp and this time of the year is around 65 degrees.

I love using this 36 hour method to make bread.  It takes a little planning but once you figure that part out it's pretty easy.  I have yet to have a bad result from this method unless you count the baguettes that got stuck to my peel and fell into my oven, but we won't go there!

I actually baked this bread on Monday but since this week has been a blur due to me starting a new job on Monday and adopting a new apprentice on Sunday I've had my hands full!

Crust is a roasted onion sourdough with turmeric and quinoa

Sauce is home made

Toppings: Pepperoni, mushrooms, black olives, sweet red peppers, green onions, sliced tomatoes and a shredded Italian Blend cheese.

The recipe may be found in my previous blog.

I belong to several bread baking sites, and on one of them this was the Bread of the Month. The recipe can be found here: http://www.hearthbakedtunes.com/2014/01/pain-au-levain-with-caramelized-onions.html

To this recipe I added one tablespoon of turmeric, and one cup of pre-cooked Aztec Red Quinoa. It made a wonderful aromatic, colorful bread that had a mildly exotic flavor.

I made one large loaf, a mini loaf and a pizza. Good stuff, give it a try.

Before I start out:  Credit has to given where it's due and the following post by David inspired me to give this a try.  His description works perfectly and is all you need, really, I'm just going to write out my version of it.

http://www.thefreshloaf.com/node/36635/turning-100-hydrated-sourdough-starter-crisp-waffles

There was a recent post (which I cannot seem to find) that discussed a cover that went over the baking stone and had a hole for injecting steam. The steam generator appeared to be a Bissell home steam cleaner.

It was a 16 hour cold proof for this 10% Sprouted Spelt Flour Organic Sourdough.

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What a lovely bread!  As has already been said this has a tender  cool crumb and a pronounced wheat flavor and pleasant faint  sour. I didn't get quite the large holes as in Franco's bake but I altered the formulas a bit. I doubled the amounts that Franco posted. So I had about 2000 g of dough. I shaped this into 3 boules. Thus more handling.  I used the 2 starters and the only thing I altered was the whey I fed the starters. I have a lot of it as I make a lot of soft curd cheese. I put all the dough flour in all but 10% of the water and let it autolyse overnight.

When ever Lucy sees a great bake by another Fresh Lofian that has some rye in it, she immediately thinks about now she would DaPumperize it.   This is no pumpernickel but she still put her tiny thinking cap on and tried to think of ways to improve the sour, up the whole grain rye and get the crust and crumb a little darker than adri's version

The little bit dark was the theme of Adri’s post here 

It's a Spelt & wheat loaf, with rye, chia, and fluffy hemp hearts.  It speaks Italian.

Cranked out a sourdough loaf with a rather slow starter based on the famous 1,2,3 ratio recipe.  Letting the dough retard in the fridge overnight gave it an edge and I didn't have to worry about it.  Set it out to warm up, gave it another fold and rested it in a make-shift banneton lined with a large paper napkin.  Baked it around noon.