Hmm good thinking. I will try the fireclay first see if it works out.
Here is my fig wild yeast. Made of figs that become alcolhol then I feed i two times appr. 60%water. The result is really sweet smelling wild yeast not like my sourdoughs.
The wild yeast is more like a dough when i add to the final dough therefore i have to use larger %. I can use that wildyeast dough for almost a week and a half.
100% flour caputo
appr. 5-6 % wild yeast
8 hour bulk
16 hour balls
due to too much yeast i hade to cool down which made result more chewie at least what i thought...
Taste is like i said less sourdough character than with my normal sourdoghs. I get sour stomache of too much sour taste. My girlfriend can only eat wild yeast bread so this is a good compromise for me. Extremely good tast smell and flavor according to myself compared to fresh yeast.
Result in oven was only ok but it looks more and more like my caputo bag standing next to my computer
Here is a test sample with only tomatoes.