I’ve started baking sourdough breads again.
I have been neglecting my sourdough starters for well over a month.
Normally I feed them on a weekly basis even if I not using them.
So two weeks ago I started feeding them again.
I’ve baked sourdough twice in the last week.
The process is to take the starter out of the fridge in the evening and
feed it, and use some of the discard to make a preferment (Biga).
In the morning, the starter has doubled
and so has the preferment.
The starter goes back into the fridge until next feeding.
(Think of it as your baby).
And the preferment goes into a batch of bread dough
The formula I use is:
Preferment
60g starter
225g of water
225g of flour
Once it has doubled it is added to
a 1000g (flour) batch of dough, or
divided into two and added to two 500g batches of dough
This batch was baked last week.
I added one gram of yeast, just a tiny bit (1/8th teaspoon)
to the batard dough, for insurance.
I wanted to test the strength of my starter.
The Boule was 100% sourdough.
These next loaves were baked last night
and they are all 100% Wild Yeast Sourdough.
Four batards
I added a small amount of organic rye to these loaves
Great crust
crumb, and flavour.
The complete recipe with options
can be found here:
thibeaultstable.com 
Outstanding looking breads and I think sourdough may be my favorite.
Thanks Larry.
Your snadwich bread is lovely..but I find your artisinal shapes and looks outstanding Ann.Works of art..and so photogenic.