Thanks David. Your technique is very interesting especially with the late addition of the bacteria into the mix. How much culture did you add to the dough in your estimate (% wise)? How long did you ferment before you added the bacteria into the mix and how many total hours did you ferment the dough before baking? all room temp fermentation?
I know I said I'd edit the other post but I think if I do that you'll miss it.
Its important to remember with me, that, what I do depends on what my leavening agent is. If I have some sort of weird culture, I'll try and go a fermentation route that I feel might coax as much flavor out as possible without impacting the gluten structure. I try and go right to the edge of the cliff and then stop.
With this particular barm culture, this is the second time I've ever worked with it. The first time I worked with it I treated it like any other culture; I added a small amount to a 2.2 pound bag of flour and did a room temperature bulk rise. That resulted in a pure sourdough. So I came up with incremental additions as a strategy to keep that from happening in the future. It worked well.
Initially I was using a preferment. And to make that preferment I started with a tiny amount of barm that I feed a small amount of flour. Just before the yeast finished eating I would add more flour, doubling the amount of preferment at each iteration. Once I had enough preferment to ferment an entire 2.2 pound bag of flour, I stiffened the preferment by adding flour without adding water. I put this dough ball in the refrigerator. After some period of time, during which the dough ball turned a light brown hue, I added the rest of the flour and water in order to form the final dough ball. This dough ball was allowed to bulk rise in the fridge until I got ready to scale and ball.
So as far as ratios, I was roughly doubling each time. On the last step I added more than double the amount of flour because I knew that by doing that I was giving bacteria their opportunity to come in. The number of total hours? I don't know. The whole process ran over the course of a few days though, so there was some effort involved. But when you smell rinsed barm, you know that there is no sweeter smell on Earth and you do as much as you can to try and preserve that.