I had meant to feed my starter before
Moe’s surgery but forgot.
So by the time we were home after 10 days at the
hospital it had been over two weeks since it had been fed.
The starter was a little slower starting but had doubled in about 18 hours.
I left the biga out on the counter all day and all night and it had more than doubled
and was very active the next morning.
It went into a 1000 g batch of dough to which I had also added
100g of stone ground organic Red Fife whole wheat flour.
The dough was given a 24 hour cold fermentation.
I’m not sure if it was the slowness of the biga, or the addition of the Red Fife
but this bread had the most wonderful sweet gentle sourdough flavour.
Crumb has lots of shine.