>
>"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
>
>
2 reasons, first I'm testing the ability of water alone to produce gluten
structure without the low pH produced by a sourdough culture and secondly, I
like the flavour produced by a no-yeast, Gossellin style rest.

John