I can understand that dough made with these starters do need warm ferments and trying to find the right combination of warm and cold ferments will be challenging. I appreciate you looking at the dough formulation you gave me before and saying it doesn’t look out of line for a fermentation of warm and cold ferment. If I find time Wednesday, I might scale the formula down to one or two dough balls and then let the bulk dough ferment at ambient room temperatures at home, then ball and cold ferment or either bulk ferment, cold ferment, then ball and ferment at room temperatures. At least that experiment might be able to give me some ideas on how that dough behaves, over a period of time, like I would use at market. I know the conditions won’t be exactly like market conditions.
Thanks for the links to Bill’s posts. They were very informative. Bill is an expert on using doughs with starters and I can see it will take me a long while to understand a dough made with starters. I guess this sour dough, will give me a lot more challenges, so maybe I will just play around with it at home first to see what happens. I can understand when using a starter you need to understand not just your dough, but how the starters work in combination with your dough.
Thanks you for wishing me well with my furry friend. I don’t know at this time, but think there are going to be more problems with him. I don’t know if you ever had pets or not, but they can become like a member of the family. They are always there for you, hardly ever give you problems, go for walks, play ball and are always happy to see you. When he was young he went to school different times and probably has more education than I do. I still take him to the parks and woods and although he can’t get in or out of the van, I carry him to his favorite spots to let him sniff. I think furry friends are special because they don’t ask for much. My furry friend was the one that was along to Wildwood with me, running and frolicking in the sand and water.
Thanks for your help,