A sourwort levain is built using 20% of the recipe's flour mixed with equal amount of recipe's liquid (1 water : 1 sourwort) and 1% instant dry yeast. The levain is left to ripen at 82F until it 'brakes' and then treated like common sourdough.
In this bake the levain took 3 hours to ferment and the main dough 4 hours (2.5h bulk + 1.5h proof).
200g flour 100%
130g water 65%
20g sourwort 10%
0.4g idy 0.2%
4g salt 2%
10g wheat bran (soaked overnight and strained)
Left: Levain just mixed Right: Approaching peak
About 20' into the bake a very pleasant aroma of warmed-up yogurt starts lingering around the place. Tastes good too.
Just a thought
One main holy-grail of artisan home bakers is the taste of bread and rightly so. To this end the champion proves to be 'prolonged fermentation' by all means. And though this is scientifically and practically correct, quality of flour usually comes at the bottom of the list if mentioned at all.
I've had plain straight yeasted bread (short-ferment) made with top quality flour that was surprisingly tasteful. At the other end, low quality flour will almost always produce bland-tasting bread no matter how slowly is fermented or how well-aged/robust/aromatic/resourceful was the leavening agent used. 'No good flogging a dead horse'!
My 2cent is that top quality, fragrant flour should be first item by far on the list for making tasteful bread and then follow all the rest (preferments, long bulks, retarding etc). Maybe it is too obvious a prerequisite and being so is often omitted. But I think it should be the first culprit to be looked at in case of misfire!
Happy (oven) Spring