"Wcsjohn" wrote in message
...

> Ok, I've mixed 500 gm 13.9% protein white flour with 400 gm water and 10
gm
> salt until smooth, about 8 minutes at speed 1, on my Kenwood, minimal
mixing
> by my usual standards<g>.
>
> I'll leave in the fridge for 48 hours, let it warm up then add an active
SD
> culture, mix briefly just to distribute the culture, and see what happens.

Why are you not adding the starter when you first mix the dough?

-Mike