Pain au Levain SOUR TEST WITH DURUM
This is my first loaf of Pain au Levain from Jeff Hamelman's "Bread" using the starter I created using the durum flour procedure to improve sour a couple weeks ago. The starter was a bit slow upon coming out of a 2 week sleep and refreshed. It did wake and get active so here we are.
I'll post a crumb image later along with the flavor evaluation of sour.
Added by Edit: The crumb isn't very open and there is no, zero, nada sour flavor. I would say that if there is a sour benefit to be had by using durum, it may be in elaborating with durum and not an extended procedure using it.